LIBRARY 

I     UNIVERSITY  OF     I 
V^CAUFORNIA/ 


THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 


GIFT  OF 


Dan  Gutleban 


CALCULATIONS 

USED  IN 

CANE-SUGAR  FACTORIES 

A  PRACTICAL  SYSTEM  OF  CHEMICAL 
CONTROL  FOR  THE  SUGAR  HOUSES  OF 
LOUISIANA,  THE  TROPICS,  AND  OTHER 
CANE-PRODUCING  COUNTRIES 


BY 

IRVING  H.  MORSE 

Formerly  Supervising  Chemist  Jor  the  Louisiana  Sugar  Company, 

Superintendent  Central  Mercedita,  and  Central 

Elia  in  the  Island  oj  Cuba 


SECOND  EDITION,  REWRITTEN 
FIRST  THOUSAND 


NEW  YORK 

JOHN   WILEY  &  SONS,   INC. 

LONDON:  CHAPMAN  &  HALL,  LIMITED 

1917 


Copyright,  1904,  1917 

BY 
IRVING  H.   MORSE 


LOAN  STACK 
GIFT 


OF 

BRAUNWORTH    ft    CO. 

BOOK   MANUFACTURERS 

BROOKLYN.     N.    V. 


PREFACE   TO  THE   SECOND  EDITION 


SINCE  the  publication  of  the  first  edition,  thir- 
teen years  ago,  the  cane-sugar  industry  has 
developed  rapidly,  both  in  furnishing  a  much 
larger  number  of  tons  of  the  commercial  product 
and  also  by  the  use  of  more  scientific  and  eco- 
nomical methods  of  manufacture.  This  period 
has  been  especially  noted  for  the  improvements 
made  in  the  machinery  used  for  crushing  the 
cane,  by  which  the  loss  of  sugar  in  the  bagasses 
has  been  greatly  reduced,  and  in  the  installation 
of  multiple  effects,  pans,  and  centrifugals,  that 
are  in  proportion  to  the  capacity  of  the  mills, 
thereby  securing  an  evenly  balanced  and  efficient 
plant.  Chemical  laboratories  have  multiplied  and 
the  value  of  chemical  control  now  generally  recog- 
nized, so  that  in  many  instances  the  entire  re- 
sponsibility of  the  fabrication  is  placed  upon  the 
technical  superintendent.  For  in  such  a  position 
there  is  combined  the  theoretical  chemical  knowl- 
edge with  the  practical  side  of  the  manufacture, 
a  combination  that  has  added  greatly  to  our 

iii 


iv  PREFACE 

present  knowledge,  and  should  continue  until  the 
making  of  sugar  will  be  carried  on  as  efficiently 
as  other  great  modern  industries.  It  is  for  the 
benefit  of  the  men  holding  these  positions,  their 
head  chemists  and  assistants,  that  the  second 
edition  has  been  rewritten  and  enlarged  and  it 
is  hoped  will  be  of  some  help  to  them  in  their 
important  work. 

While  much  of  the  data  contained  in  the  present 
volume  will  apply  to  the  manufacture  of  sugar 
in  the  Tropics,  where  the  author  spent  nine  sea- 
sons, yet  by  far  the  greater  part  deals  with  the 
problems  connected  with  the  sugar  industry  in 
Louisiana.  Admitting  that  the  weather  condi- 
tions are  such  that  the  cane  never  fully  ripens 
and  that  an  early  freeze  will  still  further  reduce 
its  value  for  making  sugar,  will  it  be  possible  to 
compete  with  other  cane-producing  countries, 
where  there  is  a  longer  grinding  season,  the  cane 
mature,  and  the  supply  of  labor  adequate? 
From  an  economical  standpoint,  it  would  appear 
fundamentally  wrong  to  continue  under  such  cir- 
cumstances, but  if  the  future  may  be  judged  by 
the  past,  the  question  must  be  answered  in  the 
affirmative,  for  in  spite  of  many  disasters  from 
natural  causes,  and  harassed  by  debates  in  Con- 
gress over  the  question  of  Free  Sugar,  the  sugar 
planters  of  Louisiana  have  persisted  in  their 
efforts,  adapting  themselves  to  each  new  condi- 
tion, and  now  have  the  satisfaction  of  producing 


PREFACE  v 

one  of   the  largest  crops  in  the  history  of  the 
State. 

But  in  order  to  prepare  for  the  lower  prices  that 
will  naturally  follow  the  close  of  the  European 
War,  two  things  are  essential  to  meet  the  new 
conditions — first,  to  adopt  the  Two-Factory  Sys- 
tem, by  which  only  that  part  of  the  cane-stalk 
is  ground  that  will  pay  a  profit  when  manufactured 
into  sugar,  and  second,  to  evolve  a  simple,  econom- 
ical process  of  making  standard  granulated  sugar 
direct  from  the  cane,  thereby  receiving  the  full 
value  for  the  raw  product. 

IRVING  H.  MORSE. 

NEW  ORLEANS,  LOUISIANA. 


TABLE   OF    CONTENTS 


CHAPTER  I 

PAGE 

The  Sampling  and  Analysis  of  the  Sugar  Products I 


CHAPTER  II 
The  Formula  for  Available  Sugar 45 

CHAPTER  III 
Mill  Control 61 

CHAPTER  IV 
Calculations  Used  in  the  Manufacturing  Processes 76 

CHAPTER  V 
Stock  on  Hand  Calculations 90 

CHAPTER  VI 
Laboratory  Reports 102 

CHAPTER  VII 

The  Calculated  Commercial  Yield  per  Ton  of  Cane 113 

vii 


Vlll  TABLE  OF  CONTENTS 

CHAPTER  VIII 

PAGE 

Manufacturing  Economies 139 

CHAPTER  IX 
The  Purchase  of  Cane  by  the  "Unit"  Method 164 


CALCULATIONS 

USED  IN 

CANE-SUGAR    FACTORIES 


CHAPTER  I 

THE    SAMPLING    AND    ANALYSIS    OF    THE    SUGAR 
PRODUCTS 

THE  chemical  control  of  a  cane-sugar  factory 
requires  the  sampling  of  the  following  products: 
FOR  MILL  CONTROL. 

Crusher  Juice. 
Residual  Juice. 
Dilute  Juice. 
•  Bagasse. 

The  underlying  principle  of  sampling  is  to  se- 
cure a  small  part  of  each  product,  sufficient  for 
analysis,  which  will  correctly  represent  the  whole. 
As  the  cane  received  at  the  factory  comes  from 
many  different  localities,  its  composition  is  con- 
stantly changing,  so  that  the  only  way  to  secure 
a  fair  sample  of  the  extracted  juice  is  to  provide 
some  device  for  sampling  continuously.  Buckets 
with  brass  gauze  covers,  placed  under  the  rollers 
and  in  the  stream  of  juice,  is  probably  the  most 


2  CALCULATIONS  USED  IN 

satisfactory  method  for  the  crusher  and  residual 
juice  sample,  while  "  drip  "  samples  may  be  used 
for  the  dilute  juice.  The  bagasse  should  be  sampled 
continuously  also,  but  there  are  so  many  diffi- 
culties surrounding  this  operation  that  in  the 
majority  of  cases  an  hourly  sample  is  considered 
the  best.  All  the  samples  are  collected  each  hour 
and  taken  to  the  laboratory,  where  they  are  pre- 
served with  a  few  drops  of  formaldehyde  and 
analyzed  at  intervals  of  either  four  or  six  hours. 

FOR  CLARIFICATION  CONTROL. 

Dilute  Juice. 

Clarified  Juice. 

Filtered  Juice. 

Filter  Press  Mud. 

Syrup. 

After  the  juice  has  been  limed  and  pumped 
through  the  heaters  into  the  clarifiers,  it  is  usually 
well  mixed  and  hourly  samples  may  be  taken  of 
the  clarified  and  filtered  juices.  The  filter  press 
mud  should  be  sampled  at  least  once  each  watch 
and  the  syrup  hourly  or  from  the  storage  tanks. 

FOR  PAN  AND  CENTRIFUGAL  CONTROL. 

Syrup. 

First,  Second  and  Third  Massecuites. 

First,  Second,  and  Final  Molasses. 

First,  Second,  and  Third  Sugars. 
All  massecuites  are  sampled  as  the  pans  are 
discharged  into  the  mixer  or  crystallizers,  and  the 


CANE-SUGAR  FACTORIES  3 

molasses  when  the  strike  is  half  dried,  either  at 
the  storage  tanks  or  in  the  trough  leading  from 
the  machines.  A  spoonful  of  sugar  is  taken  from 
each  package  when  weighed  and  analyzed  by  lots 
or  each  100  sacks. 

Cane-sugar  products  are  tested  for:  Total 
solids,  sucrose,  glucose,  moisture,  ash,  acidity. 

TOTAL  SOLIDS.— The  juice  extracted  from  the 
cane  is  made  up  of  from  80  to  86  per  cent  of 
water  and  from  14  to  20  per  cent  of  solid  matter, 
most  of  which  is  sucrose.  There  are  two  methods 
of  determining  the  total  solids  in  use,  first,  by 
means  of  a  special  hydrometer,  graduated  to 
record  the  percentage  of  pure  sugar  in  a  solution, 
and  second,  by  weighing  the  liquor  in  a  stand- 
ardized flask  and  obtaining  the  required  per- 
centage from  Specific  Gravity  Tables.  Of  these 
two  methods  the  latter  is  the  most  accurate,  but 
requires  more  time  and  careful  manipulation,  so 
that  in  the  great  majority  of  cane-sugar  labora- 
tories the  per  cent  total  solids  is  obtained  by 
means  of  the  Brix  hydrometer.  All  of  the 
instruments  must  first  be  standardized,  to  in- 
sure uniformity,  and  to  determine  whether  each 
degree  registered  on  the  stem  represents  an  equal 
amount  of  pure  sugar  in  the  solution.  This  may 
be  done  by  means  of  the  table  given  below,  cal- 
culated from  the  following  formula: 

Polariscope  reading X  -     —  =  required  total  solids. 
Sp.  gr. 


CALCULATIONS  USED  IN 


TABLE  I 


Total  Solids. 

Polariscope 
Reading. 

i  .0 

3.85 

2.O 

7-74 

3-o 

11.65 

4.0 

15.60 

5-0 

iQ-57 

6.0 

23-58 

7.0 

27-58 

8.0 

31.69 

9.0 

35-79 

10.  0 

39-93 

II.  0 

44.11 

12.  O 

48-35 

13.0 

52.54 

14.0 

56.82 

15-0 

61  .10 

16.0 

65-52 

17.0 

69-83 

18.0 

74-25 

19.0 

78.70 

20.  o 

83.07 

21.0 

87.74 

22,O 

92.26 

23.0 

96.94 

23.68 

IOO.OO 

By  means  of  this  table,  not  only  the  hydrometer 
is  standardized,  but  the  accuracy  of  the  polari- 
scope  and  the  flasks  used  determined.  Take,  for 
example,  a  hydrometer  having  a  scale  of  five 
degrees,  from  10  to  15.  First,  five  weighings  of 


CANE-SUGAR  FACTORIES  5 

granulated  sugar  and  distilled  water  in  the  fol- 
lowing proportion  are  made: 


For  10°,  50  grams  sugar,  450  grams  water 
"    n°,  55  "          445 

12°,  60  "  440 

"    13°,  65  "          435 


14°,  70  430 

The  solutions  are  thoroughly  mixed  and  placed 
in  cylinders,  and  a  sample  polarized.  If  the 
polariscope  is  correct,  the  flask  accurate,  and 
the  temperature  17.5  C.,  the  reading  will  be  the 
same  as  given  in  the  table.  The  hydrometer  to 
be  tested  is  then  immersed  in  each  of  the  five 
solutions  and  the  readings  taken.  If  it  is  abso- 
lutely correct,  the  reading  will  correspond  with 
the  per  cent  solution;  but  if  there  is  a  difference, 
usually  the  same  for  each  degree,  it  is  added  to 
or  subtracted  from  all  subsequent  tests.  Since 
all  massecuites  and  molasses  samples  are  diluted 
to  the  density  of  juices  before  analysis,  there  are 
only  one  or  two  hydrometers  used,  and  the  error 
in  the  instruments  may  be  incorporated  in  the 
table  for  temperature  correction.  If,  for  instance, 
the  error  is  .15  +  ,  it  would  indicate  that  the 
hydrometer  was  correct  at  20°,  and  that  for  21° 
there  would  be  added  .07  instead  of  .22,  and  at 
19°  the  deduction  would  be  .07  instead  of  an  addi- 
tion of  .08.  When  a  hydrometer  is  broken,  a  new 
table  for  correction  is  made  out,  based  on  a  sim- 
ilar standardization  with  a  pure  sugar  solution. 


CALCULATIONS  USED  IN 


TABLE  II 

CORRECTION  FOR  TEMPERATURE 

DEGREE   BRIX 


Temp.  C. 

S.o 

10.  C 

15-0 

20.  o 

25.0 

IO 

.26 

.29 

•33 

•36 

•39 

II 

•23 

26 

.28 

•31 

•34 

12 

.20 

.22 

.24 

.26 

.29 

13 

.18 

.19 

.21 

.22 

.24 

H 

•15 

.16 

•17 

.18 

.19 

15. 

.11 

.12 

•14 

.14 

•15 

16 

.07 

.08 

.09 

.10 

.10 

17 

.02 

•03 

•03 

•03 

.04 

18 

•03 

•°3 

•03 

•03 

•03 

19 

.06 

.08 

.08 

.09 

.09 

20 

.14 

•15 

•17 

•17 

.18 

21 

.20 

.22 

.24 

.24 

•25 

22 

.26 

.29 

•31 

•31 

•32 

23 

•32 

•35 

•37 

•38 

•39 

24 

.38 

.41 

•43 

•44 

.46 

25 

.44 

•47 

•49 

•5i 

•53 

26 

•50 

•54 

•56 

•58 

.60 

27 

•57 

.61 

•63 

•65 

.68 

28 

.64 

.68 

.72 

.76 

•  78 

2Q 

•71 

•75 

•78 

-79 

•84 

30 

.78 

.82 

•87 

.87 

•92 

31 

•85 

.90 

•94 

•95 

I.OO 

32 

•93 

•98 

I.  01 

1.03 

i.  08 

33 

i  .01 

i.  06 

i.  08 

I.  12 

1.16 

34 

1.09 

1.14 

1.16 

I  .21 

1.24 

35 

1.17 

I  .  22 

1.24 

1.30 

1.32 

The  use  of  the  Brix  hydrometer  for  the  deter- 
mination of  the  total  solids  is  not  altogether  sat- 
isfactory, even  when  the  most  accuiate  instru- 
ments are  used.  When  immersed  in  a  solution 


CANE-SUGAR  FACTORIES  7 

there  is  often  a  difference  of  .05  in  two  readings, 
and  it  is  only  by  taking  the  average  of  several 
tests  that  the  danger  of  error  is  avoided.  For 
this  reason,  the  second  method  mentioned,  in  which 
the  specific  gravity  flask  is  used,  has  a  real 
advantage,  and  if  the  present  practice  is  modified, 
will  combine  both  speed  and  accuracy.  A  5o-c.c. 
or  loo-c.c.  flask  is  now  required  and  the  weighing 
made  on  an  analytical  balance,  sensitive  to  .001 
gram.  To  secure  the  weight  of  the  solution  under 
such  conditions  requires  considerable  time,  and 
when  the  small  sample  is  considered,  there  is 
a  possibility  of  obtaining  misleading  results.  The 
improvement  recommended  is  to  use  a  looo-c.c. 
flask,  and  a  balance,  sensitive  to  o.i  gram,  which 
will  furnish  a  larger  quantity  of  the  sample  for 
analysis,  and  may  be  weighed  much  faster;  due 
to  a  less  delicate  balance.  A  table,  showing 
the  degree  Brix  or  total  solids,  corresponding  to 
the  weight,  is  given  below.  First  a  litre  flask 
is  standardized  by  filling  with  distilled  water, 
with  a  temperature  of  17.5°  C.,  and  marking  the 
neck  at  the  point  which  will  just  balance  1000 
grams.  A  sugar  solution  is  then  filled  to  the  same 
mark  and  weighed,  and  the  total  solids  found  in 
the  table.  The  temperature  is  also  taken,  and 
the  correction  made  as  usual.  By  this  method 
the  total  solids  may  be  found  in  fortieths  of  a 
degree,  whereas  the  best  hydrometers  offered  by 
the  manufacturers  only  record  to  the  twentieths. 


CALCULATIONS  USED  IN 


TABLE  III 

DEGREE  BRIX  CORRESPONDING  TO  SPECIFIC 
GRAVITY 


Wgt. 

1000  C.C. 

Brix. 

Wgt. 

1000  C.C. 

Brix. 

Wgt. 

IOOO  C.C. 

Brix. 

Wgt. 

IOOO  C.C. 

Brix. 

1040.0 

9-99 

1046.0 

11.42 

1052.0 

12.82 

1058.0 

14.23 

IO4O.  2 

10.05 

1046.2 

11-45 

1052.2 

12.87 

1058.2 

14.27 

1040.4 

10.08 

1046.4 

11.50 

1052.4 

12.92 

1058.4 

H.32 

1040.6 

10.13 

1046.6 

n-55 

1052.6 

12.96 

1058.6 

14-37 

1040.8 

10.18 

1046.8 

11-59 

1052.8 

13.01 

1058.8 

14.42 

1041  .0 

10.23 

1047.0 

11.64 

1053.0 

13.06 

1059.0 

14.46 

IO4I  .  2 

10.28 

1047.2 

ii  .69 

1053.2 

13.10 

1059  .  2 

I4-5I 

1041.4 

10.32 

1047.4 

11.74 

1053-4 

I3.I5 

1059.4 

14-56 

1041.6 

10.37 

1047.6 

11.78 

1053.6 

13.20 

1059.6 

14.60 

1041  .  8 

10.42 

1047.8 

".83 

1053-8 

13.24 

1059.8 

14.65 

1042.0 

10.46 

1048.0 

11.88 

1054.0 

13.29 

1060.  o 

14.70 

IO42  .  2 

10.50 

1048  .  2 

n-93 

1054.2 

13-34 

IO6O.  2 

14-74 

1042.4 

10.54 

1048.4 

11.97 

1054.4 

13.38 

1060.4 

14-79 

1042.6 

10.59 

1048  .  6 

12.02 

1054.6 

13-43 

I06O.6 

14.84 

1042.8 

10.64 

1048.8 

I2.O7 

1054.8 

13.48 

1060.8 

14-88 

1043-0 

10.69 

1049.0 

12.  II 

1055.0 

13-53 

1061.0 

14-93 

1043  .  2 

10.74 

1049  •  2 

12.  l6 

1055.2 

!3-57 

1061.2 

14.98 

1043-4 

10.78 

1049.4 

12.21 

1055.4 

13-62 

1061.4 

15.02 

1043  •  6 

10.83 

1049.6 

12.26 

1055.6 

13-67 

1061  .6 

15-07 

1043-8 

10.88 

1049.8 

12.30 

1055.8 

13-71 

1061.8 

15-12 

1044  •  o 

10.93 

1050.0 

12-35 

1056.0 

13.76 

1062.0 

I5-I5 

IO44.2 

10.98 

1050.2 

12.40 

1056.2 

13-81 

1062.2 

15.20 

1044.4 

11.02 

IO5O.4 

12.44 

1056.4 

13-85 

1062.4 

I5-2S 

1044  .  6 

11.07 

1050.6 

12.49 

1056.6 

13.90 

1062.6 

I5-29 

1044.8 

II.  12 

IO5O.8 

12-54 

1056.8 

13-95 

1062.8 

15-34 

1045-0 

11.17 

I05I.O 

12-59 

1057.0 

13-99 

1063.0 

15-39 

1045  •  2 

II  .21 

I05I.2 

12.63 

1057.2 

14.04 

1063  .  2 

13-43 

1045-4 

II  .26 

I05I.4 

12.68 

1057.4 

14.09 

1063.4 

13.48 

1045  •  6 

11-31 

I05I.6 

12.73 

1057.6 

H.I3 

1063.6 

13-53 

1045-8 

H-37 

I05I.8 

12.77 

1057.8 

14.18 

1063.8 

13.58 

CANE-SUGAR  FACTORIES 


TABLE  III — (Continued) 

DEGREE   BRIX   CORRESPONDING   TO   SPECIFIC 
GRAVITY 


Wgt. 

1000   C.C. 

Brix. 

Wgt. 

IOOO   C.C. 

Brix. 

Wgt. 

IOOO   C.C. 

Brix. 

Wgt. 

IOOO   C.C. 

Btix. 

1064.0 

15.62 

1070.0 

17.00 

1076.0 

18.36 

1082.0 

19.71 

1064  .  2 

15-67 

1070.2 

17.04 

1076.2 

18.40 

1082.2 

J9-75 

1064.4 

15.71 

1070.4 

17.09 

1076.4 

18.45 

1082.4 

19.80 

1064.6 

15.76 

1070.6 

17.13 

1076.6 

18.49 

1082.6 

19.84 

1064.8 

15.80 

1070.8 

17.18 

1076.8 

18.54 

1082.8 

19.89 

1065.0 

15.85 

1071.0 

17.22 

1077.0 

18.58 

1083.0 

J9-93 

1065  .  2 

15.89 

IO7I  .2 

17.27 

1077.2 

18.63 

1083  •  2 

19.97 

1065.4 

15-94 

1071.4 

17.31 

1077.4 

18.68 

1083.4 

20.02 

1065.6 

15-99 

I07I.6 

17-36 

1077.6 

18.72 

1083.6 

2O.O6 

1065.8 

16.03 

I07I.8 

17.40 

1077.8 

18.76 

1083.8 

20.11 

1066.  o 

16.08 

1072.0 

17.45 

1078.0 

18.81 

1084.0 

20.15 

IO66.  2 

16.12 

1072.2 

17.49 

1078.2 

18.85 

1084.2 

2O.2O 

1066.4 

16.17 

1072.4 

17-54 

1078.4 

18.90 

1084.4 

20.24 

1066.6 

16.  21 

1072.6 

17.58 

1078.6 

18.95 

1084.6 

2O.29 

1066.8 

16.26 

1072.8 

15.63 

1078.8 

18.99 

1084  .  8 

20.33 

1067.0 

16.31 

1073.0 

15-68 

1079.0 

19.03 

1085.0 

20.37 

1067.2 

16.36 

1073.2 

I5.72 

1079.2 

19.08 

1085  .  2 

20.42 

1067.4 

16.40 

1073.4 

17.76 

1079.4 

19.12 

1085.4 

20.46 

1067.6 

16.45 

1073.6 

17.81 

1079.6 

19.17 

1085.6 

20.51 

1067.8 

16.50 

1073-8 

17.85 

1079.8 

19.21 

1085.8 

20-55 

1068.  o 

16.54 

1074.0 

17.90 

1080.  o 

19.26 

1086.0 

20.60 

1068  .  2 

16.59 

1074.2 

17-95 

1080.2 

19.30 

1086.2 

20.64 

1068.4 

16.63 

1074.4 

17.99 

1080.4 

19-34 

1086.4 

20.69 

1068.6 

16.68 

1074.6 

18.04 

1080.6 

19.40 

1086.6 

20.73 

1068.8 

16.72 

1074.8 

18.08 

1080.8 

19.44 

1086.8 

20.78 

1069.0 

16.77 

1075.0 

18.13 

1081  .0 

19.49 

1087.0 

20.82 

1069.2 

16.81 

1075.2 

18.18 

1081  .  2 

19-53 

1087.2 

20.87 

1069.4 

16.86 

1075-4 

18.22 

1081.4 

19-57 

1087.4 

20.91 

1069.6 

16.91 

1075.6 

18.27 

1081.6 

19.62 

1087  .  6 

20.95 

1069.8 

16.95 

1075.8 

18.31 

1081.8 

19.67 

1087  .  8 

2-1  .OO 

10 


CALCULATIONS  USED  IN 


TABLE  III — (Continued) 

DEGREE  BRIX   CORRESPONDING   TO    SPECIFIC 
GRAVITY 


Wgt. 

1000  C.C. 

Brix. 

Wgt. 

1000  C.C. 

Brix. 

Wgt. 

1000  C.C. 

Brix. 

Wgt. 

1000  C.C. 

Brix. 

1088  .  o 

21.04 

1091.0 

21.70 

1094.0 

22.37 

1097.0 

23.02 

1088  .  2 

21.  08 

IO9I  .2 

21.74 

1094.2 

22.41 

1097.2 

23.07 

1088  .  4 

21.13 

1091.4 

21-79 

1094.4 

22.45 

1097.4 

23.11 

1088.6 

21.17 

1091.6 

21.83 

1094.6 

22.50 

1097.6 

23-IS 

1088.8 

21.22 

1091.8 

21.88 

1094.8 

22-55 

1097.8 

23.19 

1089  .  o 

21.26 

1092.0 

21  .92 

1095.0 

22-59 

1098.0 

23.24 

1089  .  2 

21.31 

1092.2 

21.97 

1095.2 

22.63 

1098.2 

23-28 

1089.4 

21-35 

1092.4 

22.  OI 

1095.4 

22.67 

1098.4 

23-33 

1089  .  6 

21.40 

1092.6 

22.O5 

1095.6 

22.72 

1098.6 

23-37 

1089.8 

21.44 

1092.8 

22.10 

1095.8 

22.79 

1098.8 

23.42 

1090.0 

21.49 

1093.0 

22.14 

1096.0 

22.81 

1099.0 

23.46 

1090.2 

21-53 

1093.2 

22.19 

1096.2 

22.85 

1099.2 

23.51 

1090.4 

21-57 

1093-4 

22.23 

1096.4 

22.90 

1099.4 

23-55 

1090.6 

21  .6l 

1093.6 

22.28 

1096.6 

22.94 

1099.6 

23.60 

1090.8 

21.66 

1093.8 

22.32 

1096.8 

22.98 

1099.8 

23.64 

IIOO.O 

23-68 

SUCROSE  IN  JUICES  AND  DILUTED  PRODUCTS.— 
The  percentage  of  sucrose  may  be  found  by  either 
weighing  out  26.048  grams  of  the  product  and 
making  up  to  100  c.c.  with  lead  acetate  solu- 
tion and  water,  or  by  measuring  out  100  c.c. 
of  the  solution  in  a  loo-no-c.c.  flask,  and 
filling  to  the  second  mark  with  lead  acetate 
and  water.  While  it  is  doubtful  whether  any 
of  the  tests  made,  with  the  exception  of  pure 


CANE-SUGAR  FACTORIES  II 

sugar  at  17.5°  C.,  are  absolutely  correct,  on  ac- 
count of  the  different  degrees  of  dilutions  and 
the  volume  of  the  lead  acetate  precipitate,  yet 
for  the  purpose  of  controlling  the  process  of  man- 
ufacture, they  are  sufficiently  accurate,  providing 
all  the  analyses  are  made  by  one  of  the  two 
methods  given  above.  In  connection  with  the 
ico-iio-c.c.  method,  Schmitz'  Sucrose  Tables  are 
used,  by  which  the  per  cent  of  sucrose  is  found 
from  the  polariscope  reading.  These  tables  have 
been  rearranged  in  a  more  convenient  form, 
the  possible  readings  for  each  degree  Brix  from 
8  to  23  being  given  on  one  page. 

SUCROSE  IN  BAGASSE. — Weigh  out  50  grams  of 
the  sample  into  the  inner  part  of  a  double  cooker 
and  add  approximately  500  grams  of  water,  that 
contains  either  3  c.c.  of  lead  acetate  solution  or 
sufficient  carbonate  of  soda  solution  to  neutralize 
the  acidity  present.  Digest  for  one  hour,  then 
cool,  and  weigh.  Draw  off  sufficient  liquor  and 
determine  the  per  cent  sucrose  in  a  400  mm.  tube, 
the  table  on  page  29  giving  the  per  cent  sucrose 
corresponding  to  the  polariscope  reading.  This 
is  multiplied  by  the  weight  of  the  bagasse  and 
water,  less  the  fibre  contents,  to  find  the  per 
cent  sucrose  in  the  bagasse.  If  a  200  mm.  tube 
is  used,  the  last  figure  is  multiplied  by  2. 


12 


CALCULATIONS  USED  IN 


TABLE  IV 

SCHMITZ'  SUCROSE  TABLES 

8 
DEGREE  BRIX 

Specific  Gravity  =  1.03 1 87 
Polariscope  Reading  i.o=.2776  per  cent  Sucrose 


Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Readi-ig. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

6 

1.665 

14 

3.886 

22 

6.107 

7 

1-943 

15 

4.164 

23 

6.385 

8 

2.221 

16 

4.442 

24 

6.662 

9 

2.498 

17 

4.719 

25 

6.940 

10 

2.776 

18 

4-997 

26 

7.218 

ii 

3-054 

19 

5-274 

27 

7-495 

12 

3-331 

20 

5-552 

28 

7-773 

13 

3-609 

21 

5-830 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

O.  I 

.028 

O.  2 

0-3 

•055 
.083 

0.4 

.ill 

o-5 
0.6 

•139 
.167 

0.7 

.194 

0.8 

.222 

0.9 

.250 

CANE-SUGAR  FACTORIES 


TABLE  IV — (Continued) 
SCHMITZ'  SUCROSE  TABLE 

9 

DEGREE  BRIX 

Specific  Gravity  =  1.036. 
Polariscope  Reading  i.o=.2766  per  cent  Sucrose 


Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

7 

1.936 

16 

4.426 

25 

6.915 

8 

2.213 

17 

4.702 

26 

7.192 

9 

2.489 

18 

4-979 

27 

7.468 

10 

2.766 

19 

5-255 

28 

7-745 

ii 

3-043 

20 

5-532 

29 

8.021 

12 

3-3I9 

21 

5.809 

30 

8.298 

13 

3-594 

22 

6.086 

31 

8-574 

14 

3.892 

23 

6.362 

32 

8.852 

is 

4.149 

24 

6.638 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

O.  I 

.028 

O.  2 

•055 

0-3 

.083 

0.4 

.ill 

o-5 

.138 

0.6 

.166 

0.7 

.194 

0.8 

.  221 

0.9 

•^49 

CALCULATIONS  USED  IN 


TABLE  IV— (Continued) 
SCHMITZ'  SUCROSE  TABLE 

10 

DEGREE  BRIX 

Specific  Gravity  =  1.04014 
Polariscope  Reading  i.o=.27S5  Per  cent  Sucrose 


Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

7 

1.928 

17 

4.683 

27 

7.438 

8 

2.204 

18 

4-959 

28 

7.714 

9 

2.480 

19 

5-234 

29 

7-990 

10 

2-755 

20 

5-510 

30 

8.265 

ii 

3-030 

21 

5.785 

31 

8-540 

12 

3-306 

22 

6.061 

32 

8.816 

13 

3-581 

23 

6.336 

33 

9.091 

14 

3-857 

24 

6.612 

34 

9-365 

IS 

4.132 

25 

6.887 

35 

9.642 

16 

4.408 

26 

7.163 

36 

9.918 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

O.  I 

.028 

0.2 

•055 

0-3 

•083 

0.4 

.110 

0-5 

.138 

0.6 

.165 

0.7 

.193 

0.8 

.220 

0.9 

.248 

CANE-SUGAR  FACTORIES 


TABLE  IV — (Continued) 
SCHMITZ'   SUCROSE  TABLE 

11 

DEGREE  BRIX 

Specific  Gravity  =1.0443 1 
Polariscope  Reading  1.0=  .2743  per  cent  Sucrose 


Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

8 

2.194 

19 

5.211 

30 

8.229 

9 

2.469 

2O 

5.486 

31 

8-503 

10 

2-743 

21 

5.760 

32 

8-778 

ii 

3.017 

22 

6-035 

33 

9.052 

12 

3.292 

23 

6.309 

34 

9-326 

13 

3.566 

24 

6-583 

35 

9.600 

14 

3.840 

25 

6-857 

36 

9.875 

15 

4.114 

26 

7.I3I 

37 

10.149 

16 

4-389 

27 

7.406 

38 

10.423 

17 

4.663 

28 

7.680 

39 

10.698 

18 

4-937 

29 

7-954 

40 

10.972 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

O.I 

.027 

O.2 

•055 

0-3 

.082 

0.4 

.110 

0-5 

.137 

0.6 

.164 

0.7 

.192 

0.8 

.219 

0.9 

.247 

i6 


CALCULATIONS  USED  IN 


TABLE  IV— (Continued) 
SCHMITZ'  SUCROSE  TABLE 

12 
DEGREE  BRIX 

Specific  Gravity  =  i  .0485  2 
Polariscope  Reading  i.o=.273i  per  cent  Sucrose 


Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

9 

2.458 

21 

5-735 

33 

9.012 

10 

2.731 

22 

6.008 

34 

9.285 

II 

3.004 

23 

6.281 

35 

9-558 

12 

3-277 

24 

6-554 

36 

9.831 

13 

3-550 

25 

6.827 

37 

10.  104 

14 

3-823 

26 

7.100 

38 

10.378 

15 

4.096 

27 

7-374 

39 

10.651 

16 

4-370 

•    28 

7.646 

40 

10.924 

17 

4-643 

29 

7.920 

4i 

11.197 

18 

4.916 

30 

8.193 

42 

11.470 

iQ 

5.189 

31 

8.466 

43 

n-743 

20 

5-462 

32 

8-739 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

O.I 

.027 

O.  2 
0-3 

-055 
.082 

0-4 
0-5 
0.6 

.109 
•136 
.164 

0.7 
0.8 

.191 
.218 

0.9 

.246 

CANE-SUGAR  FACTORIES 


TABLE  IV — (Continued) 
SCHMITZ'  SUCROSE  TABLE 

13 

DEGREE  BRIX 

Specific  Gravity  =  1.05  2  76 
Polariscope  Reading  i.o=.2722  per  cent  Sucrose 


Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

IO 

2.722 

23 

6.  260 

36 

9-799 

II 

2.994 

24 

6-533 

37 

10.071 

12 

3.266 

25 

6.804 

38 

10-344 

13 

3-539 

26 

7.077 

39 

10.616 

14 

3.811 

27 

7-349 

40 

10.888 

15 

4.038 

28 

7.622 

4i 

11.160 

16 

4-355 

29 

7-893 

42 

11.432 

17 

4.627 

30 

8.166 

43 

11.705 

18 

4.900 

31 

8.438 

44 

11.977 

19 

S-I73 

32 

8.710 

45 

12  .  249 

20 

5-444 

33 

8.982 

46 

12.521 

21 

5-7i6 

34 

9-253 

47 

12.793 

22 

5.988 

35 

9-527 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

O.  I 

.027 

O.2 

•054 

0-3 

.082 

o-4 

.109 

0.5 

.136 

0.6 

.163 

0.7 

.190 

0.8 

.218 

o-9 

.245 

i8 


CALCULATIONS  USED  IN 


TABLE  IV — (Continued) 

SCHMITZ'  SUCROSE  TABLE 

14 

DEGREE  BRIX 
Specific  Gravity  =  1.05  703 
Polariscope  Reading  i.o=.27n  per  cent  Sucrose 


Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

IO 

2.711 

24 

6.506 

38 

10.302 

II 

2.982 

25 

6.777 

39 

10.572 

12 

3-253 

26 

7.049 

40 

10.843 

13 

3-524 

27 

7.320 

4i 

II  .114 

14 

3-795 

28 

7-591 

42 

II-385 

15 

4.066 

29 

7.862 

43 

11.656 

16 

4-338 

30 

8-133 

44 

11.927 

17 

4.609 

31 

8.404 

45 

12.198 

18 

4.880 

32 

8.675 

46 

12.470 

19 

5-I5I 

33 

8.946 

47 

12.741 

20 

5-422 

34 

9-217 

48 

13.012 

21 

5.693 

35 

9.488 

49 

12.283 

22 

5-964 

36 

9.760 

50 

13  •  554 

23 

6.235 

37 

10.031                51 

12.825 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

O.  I 

.027 

0.2 

•054 

0-3 

.081 

0.4 

.108 

0-5 

-135 

0.6 

•163 

0.7 

.190 

0.8 

.216 

0.9 

•  243 

CANE-SUGAR  FACTORIES 


TABLE  IV — (Continued) 

SCHMITZ'  SUCROSE  TABLE 

15 

DEGREE  BRIX 
Specific  Gravity  =  1.06133 
Polariscope  Reading  1.0=  .27  per  cent  Sucrose 


Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

II 

2-97 

26 

7.02 

41 

11.07 

12 

3-24 

27 

7.29 

42 

H-34 

13 

3-51 

28 

7.56 

43 

II  .61 

14 

3-75 

29 

7.83 

44 

11.88 

IS 

4.05 

30 

8.10 

45 

12.15 

16 

4.32 

31 

8-37 

46 

12.42 

17 

4-59 

32 

8.64 

47 

12.69 

18 

4.86 

33 

8.91 

48 

12.96 

iQ 

5-15 

34 

9.18 

49 

13-23 

20 

5-40 

35 

9-45 

50 

13-50 

21 

5.67 

36 

9.72 

5i 

13-77 

22 

5-94 

37 

9-99 

52 

14.04 

23 

6.21 

38 

10.26 

53 

14-31 

24 

6.48 

39 

10.53 

54 

14-58 

25 

6-75 

40 

10.  80 

55 

14-85 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

O.I 

.027 

O.2 

•054 

0-3 

.081 

0.4 

.108 

o-S 

•135 

0.6 

.162 

0.7 

.189 

0.8 

.216 

o-9 

-243 

20 


CALCULATIONS  USED  IN 


TABLE  IV— (Continued) 

SCHMITZ'  SUCROSE  TABLE 
16 

DEGREE  BRIX 
Specific  Gravity  =  1.06566 
Polariscope  Reading  1.0=  .2688  per  cent  Sucrose 


Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

12 

3-225 

28 

7.526 

44 

11.827 

13 

3-494 

29 

7-795 

45 

12.096 

*4 

3-763 

30 

8.064 

46 

12.365 

15 

4.032 

31 

8-333 

47 

12.634 

16 

4.301 

32 

8.602 

48 

12.902 

i7 

4-570 

33 

8.870 

49 

13.171 

18 

4.838 

34 

9-139 

50 

I3-440 

iQ 

5-107 

35 

9.408 

51 

I3-709 

20 

S-376 

36 

9-677 

52 

13.967 

21 

5-645 

37 

9.946 

53 

14.236 

22 

5-9I4 

38 

10.  214 

54 

14.505 

23 

6.182 

39 

10.483 

55 

14-774 

24 

6.451 

40 

10.752 

56 

15.042 

25 

6.720 

4i 

II  .020 

57 

I5-3II 

26 

6.889 

42 

II  .  290 

58 

15-580 

27 

7.256 

43 

11.558 

59 

15.849 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

O.I 

.027 

O.2 
0-3 

-054 
.081 

0.4 

.107 

0-5 
0.6 

-134 
.161 

0.7 

0.8 

.188 
•215 

0.9 

.242 

CANE-SUGAR  FACTORIES 


21 


TABLE  IV— (Continued) 
SCHMITZ'  SUCROSE  TABLE 

17 

DEGREE  BRIX 
Specific  Gravity  =1.07002 
Polariscope  Reading  i.o=.2678  per  cent  Sucrose 


Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose 

14 

3-749 

31 

8.302 

48 

12.854 

15 

4.017 

32 

8.570 

49 

13.122 

16 

4-285 

33 

8.837 

50 

I3-390 

17 

4-553 

34 

9-105 

51 

13-658 

18 

4.820 

35 

9-373 

52 

13.926 

19 

5-o88 

36 

9.641 

53 

14.193 

20 

5-356 

37 

9.909 

54 

14.461 

21 

5.624 

38 

10.  176 

55 

14.729 

22 

5.892 

39 

10  .  444 

56 

14-997 

23 

6.159 

40 

10.712 

57 

I5-265 

24 

6.427 

4i 

10.980 

58 

I5.532 

25 

6.695 

42 

ii  .  248 

59 

15.800 

26 

6.962 

43 

II-5I5 

60 

16.068 

27 

7.231 

44 

11.783 

61 

16.336 

28 

7.498 

45 

12.051 

62 

16  .  604 

29 

7.766 

46 

12.309 

63 

16.871 

30 

8.034 

47 

12.587 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

O.  I 

.027 

0.2 

-054 

0-3 

•803 

0.4 

.107 

o"-5 

•134 

0.6 

161 

0.7 

.187 

0.8 

.214 

0.9 

241 

22 


CALCULATIONS  USED  IN 


TABLE  IN— (Continued) 

SCHMITZ'   SUCROSE  TABLE 

18 

DEGREE  BRTX 
Specific  Gravity  =  i  .07441 
Polariscope  Reading  i.o=.2766  per  cent  Sucrose 


Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

14 

3-734 

32 

8-534 

50 

13-335 

IS 

4.000 

33 

8.801 

51 

13.602 

16 

4.267 

34 

9.068 

52 

13.868 

17 

4-534 

35 

9-335 

53 

14.135 

18 

4.801 

36 

9.601 

54 

14.402 

19 

5.067 

37 

9.868 

55 

14.668 

2O 

5-334 

38 

10.135 

56 

14-935 

21 

5.601 

39 

10.401 

57 

15.202 

22 

5-867 

40 

10.668 

58 

15.469 

23 

6.134 

4i 

iQ-935 

59 

15-735 

24 

6.401 

42 

II.  201 

60 

16.002 

25 

6.667 

43 

11.468 

61 

16.270 

26 

6-934 

44 

n-734 

62 

16.535 

27 

7.201 

45 

12.002 

63 

16.802 

28 

7-468 

46 

12.268 

64 

17.069 

29 

7-734 

47 

12.535 

65 

17-335 

30 

8.001 

48 

12.801 

66 

17.624 

31 

8.268 

49 

13.068 

67 

17.869 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

O.I 

.027 

0.2 

o-3 

•053 
.080 

0.4 

•107. 

0.5 

0.6 

•133 
.160 

0.7 

.187 

0.8 

.213 

o-9 

.240 

CANE-SUGAR  FACTORIES 

TABLE  IV — (Continued) 
SCHMITZ'  SUCROSE  TABLE 

19 

DEGREE  BRDC 
Speicfic  Gravity  =  1.07884 
Polariscope  Reading  i.o=.2656  per  cent  Sucrose 


Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

2O 

5-312 

36 

9.562 

52 

13-811 

21 

5.578 

37 

9.827 

53 

14.077 

22 

5-843 

38 

10.092 

54 

I4.342 

23 

6.109 

39 

I0.358 

55 

14  .  608 

24 

6-374 

40 

10.624 

56 

I4.875 

25 

6.640 

4i 

10  .  890 

57 

I5-I39 

26 

6.906 

42 

11.155 

58 

I5-405 

27 

7.I7I 

43 

ii  .421 

59 

15.670 

28 

7-437 

44 

11.686 

60 

15.936 

2Q 

7.702 

45 

11.952 

61 

16.201 

3° 

7.968 

46 

12.217 

62 

16.467 

31 

8.234 

47 

12.483 

63 

16.732 

32 

8.499 

48 

12.749 

64 

16.998 

33 

8.765 

49 

13.014 

65 

17.264 

34 

9.030 

50 

13  .  280 

66 

17.530 

35 

9.296 

5i 

I3-546 

67 

17.795 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

O.I 

.026 

0.2 

-053 

0-3 

.080 

0.4 

.106 

0-5 

•133 

0.6 

•159 

0.7 

.186 

0.8 

.212 

0.9 

-239 

CALCULATIONS  USED  IN 


TABLE  IV— (Continued) 

SCHMITZ'   SUCROSE  TABLE 
20 

DEGREE  BRIX 
Specific  Gravity  =  1.08329 
Polariscope  Reading  i.o=.264S  per  cent  Sucrose 


Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

1 
Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

30 

7-935 

46 

12.167 

62 

16.399 

31 

8.200 

47 

12.431 

63 

16.663 

32 

8.464 

48 

I  2  .  696 

64 

16.928 

33 

8.728 

49 

12.960 

65 

17.192 

34 

8-993 

50 

I3-225 

66 

17-457 

35 

9-257 

5i 

13.490 

67 

17.721 

36 

9-522 

52 

13-754 

68 

17.986 

37 

9.787 

53 

I4.0I8 

69 

18.250 

38 

10.051 

54 

14-283 

70 

18.515 

39 

IO-3I5 

55 

14-547 

7i 

18.780 

40 

10.580 

56 

I3.8I2 

72 

19.044 

4i 

10.844 

57 

15.076 

73 

19.308 

42 

ii  .109 

58 

I5-34I 

74 

19-573 

43 

n-373 

59 

I5-605 

75 

19.837 

44 

n.688 

60 

15.870 

45 

i  i  .  902 

61 

16.134 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

O.I 

.026 

O.2 

•053 

0-3 
0.4 

.079 
.106 

0-5 
0.6 
0.7 
0.8 

.132 
•159 
.185 
.211 

0.9 

.238 

CANE-SUGAR  FACTORIES 


TABLE  IV — (Continued) 

SCHMITZ'  SUCROSE  TABLE 

21 

DEGREE  BRIX 
Specific  Gravity  =  i  .08778 
Polariscope  Reading  1.0=  .2633  per  cent  Sucrose 


Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

30 

7.899 

47 

12-375 

64 

16.851 

31 

8.162 

48 

12.638 

65 

17.114 

32 

8.425 

49 

12.902 

66 

17.378 

33 

8.689 

50 

I3-I65 

67 

17.641 

34 

8.952 

51 

13-428 

68 

17.904 

35 

9-215 

52 

I3-69I 

69 

18.168 

36 

9-479 

S3 

13-955 

70 

18.431 

37 

9.742 

54 

14.218 

7i 

18.694 

38 

10.005 

55 

14.481 

72 

i8.957 

39 

10.269 

56 

14-745 

73 

19.221 

40 

10.532 

57 

15.008 

74 

19.484 

4i 

iQ-795 

58 

15.271 

75 

19-747 

42 

11.058 

59 

15-535 

76 

20.011 

43 

11.322 

60 

I5-798 

77 

20.274 

44 

11-585 

6l 

16.061 

78 

20.537 

45 

11.848 

62 

16.324 

79 

20.800 

46 

12.  112 

63 

16.588 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

O.I 

.026 

O.2 

•053 

0-3 

.080 

0.4 

.105 

0-5 

.132 

0.6 

.258 

0.7 

.184 

0.8 

.211 

0.9 

•237 

26  CALCULATIONS  USED  IN 

TABLE  IV— (Continued) 

SCHMITZ'   SUCROSE  TABLE 

22 

DEGREE  BRIX 
Specific  Gravity  =  1.0923 
Polariscope  Reading  1.0=  .2623  per  cent  Sucrose 


Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

30 

7.869 

48 

12.590 

66 

17.312 

31 

8.131 

49 

12.853 

67 

17-574 

32 

8-394 

50 

I3.II5 

68 

17-836 

33 

8.656 

51 

13-377 

69 

18.098 

34 

8.918 

52 

13.640 

70 

18.361 

35 

9.180 

53 

13.902 

71 

18.623 

36 

9-443 

54 

14.164 

-      72 

18.886 

37 

9-705 

55 

14.427 

73 

19.148 

38 

9.967 

56 

14.689 

74 

19.410 

39 

10.230 

57 

U.95I 

75 

19.672 

40 

10.492 

58 

15.213 

76 

19-934 

41 

10.754 

59 

I5.476 

77 

20.197 

42 

11.017 

60 

15.738 

78 

20.459 

53 

11.279 

61 

l6.OOO 

79 

20.722 

44 

11-541 

62 

16.263 

80 

20.984 

45 

11.803 

63 

16.525 

81 

21.246 

46 

12.066 

64 

16.787 

82 

21.509 

47 

12.328 

65 

17.049 

83 

21.771 

Polariscope 

Per  Cent 

Reading. 

Sucrose. 

O.I 

.026 

O.  2 

.052 

0-3 

•079 

0.4 

.105 

0-5 

.131 

0.6 

-157 

0.7 

.184 

0.8 

.2IO 

0.9 

.236 

CANE-SUGAR  FACTORIES 

TABLE  IV—  (Continued) 

SCHMITZ'  SUCROSE  TABLE 

23 

DEGREE  BRIX 
Specific  Gravity  =  i  .09686 
Polariscope  Reading  i.o=.26i  per  cent  Sucrose 


27 


Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

3° 

7-830 

50 

I3-050 

70 

18.270 

31 

8.0QI 

51 

I3-3II 

71 

18.531 

32 

8.352 

52 

I3-572 

72 

18.791 

33 

8.613 

53 

I3-833 

73 

I9-05I 

34 

9.874 

54 

14  .  094 

74 

19.311 

35 

9-135 

55 

14-355 

75 

19-572 

36 

9-396 

56 

14.616 

76 

I9-833 

37 

9-657 

57 

14.877 

77 

2O  .  094 

38 

9.918 

58 

15.138 

78 

20-355 

39 

10.179 

59 

I5-409 

79 

2O.6l6 

40 

10.440 

60 

15  .660 

80 

20.877 

4i 

10.701 

61 

15.921 

81 

21.138 

42 

10.962 

62 

16.182 

82 

21.399 

43 

11.223 

63 

16.443 

83 

21  .660 

44 

11.484 

64 

16  .  704 

84 

21.921 

45 

n-745 

65 

16.965 

85 

22.182 

46 

12.006 

66 

17.226 

86 

22.443 

47 

12.267 

67 

17.487 

87 

22.704 

48 

12.528 

68 

17.748 

88 

22.965 

49 

12.789 

69 

18.009 

Polariscope 

Per  Cent 

' 

Reading. 

Sucrose. 

O.  I 

.026 

O.  2 

.052 

o-3 

.078 

0.4 

.104 

0-5 

.130 

0.6 

•157 

0.7 

-183 

0.8 

.209 

0.9 

-235 

28 


CALCULATIONS  USED  IN 


TABLE  IV — (Continued) 

SCHMITZ'  SUCROSE  TABLE 

RESIDUAL  JUICE 


Polariscope 

Degree 

;  Brix. 

Reading. 

2.00 

3-00 

4.00 

S.oo 

6.00 

7.00 

4 

I.  14 

5 

1.42 

6 

1.70 

1  .69 

7 

1.98 

1.98 

1-97 

8 

.... 

2.26 

2.25 

2.24 

9 

.... 

2.54 

2-53 

2.52 

10 

2.82 

2.81 

2.80 

2.79 

ii 

.... 

3-09 

3.08 

3-07 

3-06 

12 

3-38 

3-36 

3-35 

3-34 

13 

3-66 

3-64 

3-63 

3-6i 

T/l 

302 

•2     QI 

3  80 

•"•T" 
f* 

.  y  <£, 
4     2O 

o  •  v 

410 

o  •  "y 

417 

xo 
16 

*T  *   *^ 

4.48 

y 
4-47 

^T  '  *  1 

4-45 

17 

4-77 

4-  75 

4-73 

*  / 
18 

=;  02 

t;  oo 

iQ 

0  •  **m 

5-3i 

o  •  ^^ 

5.28 

20 

.... 

.... 

5-55 

5-56 

21 

e  84 

22 

.... 

.... 

0   •  ^T" 

6.12 

27 

6  .40 

*O 

One-tenth 
Reading. 

Per  Cent 
Sucrose. 

O.I 

0.03 

0.2 
0-3 

0.05 
O.o8 

0.4 

O.II 

o-5 
0.6 

0-13 
o.  16 

0.7 

o.  19 

0.8 

O.  21 

0.9 

o.  24 

CANE-SUGAR  FACTORIES 


TABLE  IV— (Continued) 

SUCROSE  TABLE  FOR 

BAGASSE 

Use  2oo-mm.  tube 


Polariscope 
Reading. 

Dry 

Lead. 

IOO/IIO 

Polariscope 
Reading. 

Dry 
Lead. 

IOO/IIO 

.O 

•259 

.285 

4-3 

.114 

1.225 

.1 

.285 

•313 

4-4 

.140 

1-254 

.  2 

•311 

•  342 

4-5 

-165 

1.282 

•3 

•337 

.370 

4.6 

.191 

1.311 

•4 

•363 

•399 

4-7 

.217 

1-339 

-5 

.388 

•427 

4.8 

-243 

1.368 

.6 

.414 

•456 

4-9 

.269 

1.396 

•7 

.440 

•484 

.8 

.466 

•513 

5-o 

-295 

1.425 

•9 

.492 

•541 

5-i 

.321 

1-453 

5-2 

-347 

1.482 

2.0 

-5i8 

•570 

5-3 

•373 

1.510 

2.1 

•544 

.598 

5-4 

•399 

1-539 

2.  2 

•570 

.627 

5-5 

•425 

1-567 

2-3 

.596 

•655 

5-6 

•45° 

1.596 

2.4 

.622 

.684 

5-7 

.476 

1.624 

2-5 

.647 

.712 

5-8 

.502 

1-653 

2.6 

.673 

.741 

5-9 

1.528 

1.681 

2.7 

.699 

.769 

2.8 

•725 

.798 

6.0 

1-554 

1.710 

2.9 

•751 

.826 

6.1 

1.580 

1-739 

6.2 

i.  606 

1.767 

3-o 

•  777 

•855 

6-3 

1.632 

1-795 

3-i 

•  803 

.883 

6.4 

I-657 

1.824 

3-2 

.828 

.912 

6-5 

1.683 

1.852 

3-3 

.855 

.940 

6.6 

1.709 

1.881 

3-4 

.881 

•969 

6-7 

1-735 

i  .910 

3-5 

.906 

•997 

6.8 

i  .761 

1.938 

3-6 

•932 

i  .026 

6-9 

1.787 

1.967 

3-7 

.958 

1-054 

3-8 

.984 

1.083 

7.0 

1.813 

1-995 

3-9 

1.  010 

i  .in 

7-i 

1.839 

2.023 

7-2 

1.865 

2.052 

4.0 

1.036 

1.140 

7-3 

1.891 

2.080 

4.1 

1.062 

1.168 

7-4 

1.917 

2.109 

4.2 

1.088 

1.197 

7-5 

1.942 

2-137 

30  CALCULATIONS  USED  IN 

GLUCOSE. — The  determination  of  glucose  in 
cane-sugar  products  is  made  by  titrating  a  weighed 
amount,  usually  5  grams  made  up  to  100  c.c., 
against  a  standard  Fehling  solution,  which  is 
prepared  as  follows: 

Copper  Solution:  34.64  grams  copper  sulphate 
per  litre. 

Alkali  Solution:  187  grams  Rochelle  salts  and 
78  grams  sodium  hydrate  per  litre. 

Ten  c.c.  of  each  of  the  solutions  are  measured 
into  a  small  porcelain  evaporating  dish,  and 
brought  to  a  boil  over  an  alcohol  lamp,  then  re- 
moved, and  approximately  the  right  amount  of 
the  sugar  solution  run  from  a  burette  and  thor- 
oughly mixed,  and  again  brought  to  a  boil. 
If  the  correct  amount  has  been  added,  there 
will  be  a  rapid  settling  of  the  red  precipitate, 
leaving  a  clear  liquid  at  the  surface,  which 
will  give  no  reaction  when  tested  with  ferrocy- 
anide  of  potassium  and  acetic  acid,  on  a  color 
plate.  Should  a  brown  color  appear,  it  indi- 
cates that  the  copper  has  not  been  entirely  reduced, 
and  more  of  the  sugar  solution  is  added,  always 
when  removed  from  the  flame.  The  object  of 
this  is  to  prevent  overheating,  which  introduces 
a  yellow  color,  making  the  end  reaction  more 
difficult  to  observe.  As  the  normal  glucose  solu- 
tion is  5  per  cent  or  a  multiple,  it  is  possible  to 
use  a  table  for  obtaining  the  percentage  direct 
from  number  of  cubic  centimeters  indicated  on 


CANE-SUGAR  FACTORIES 


TABLE  V 
GLUCOSE 

NORMAL  SOLUTION — 5   GRAMS  PER   IOO 


Burette 
Reading. 

Per  Cent 
Glucose. 

Burette 
Reading. 

Per  Cent 
Glucose. 

IS-0 

6.67 

30.0 

3-33 

15-5 

6.44 

30.5 

3-28 

16.0 

6.24 

31.0 

3-22 

I6.S 

6.06 

3I-S 

3-17 

17.0 

5-88 

32.0 

3.12 

17-5 

5-72 

32.5 

3-08 

18.0 

5-56 

33-0 

3-03 

18.5 

5-40 

33-5 

2.98 

19.0 

5-26 

34-0 

2.94 

iQ-S 

5.12 

34-5 

2.89 

20.  o 

5-00 

35-o 

2.86 

20.5 

4.88 

35-5 

2.81 

21.  0 

4.76 

36.0 

2.78 

21-5 

4-65 

36-5 

2.74 

22.  0 

4-54 

37-0 

2.70 

22.5 

4.44 

37-5 

2.66 

23-0 

4-35 

38.0 

2.63 

23-5 

4-25 

38.5 

2-59 

24.0 

4.17 

39-0 

2.56 

24-5 

4.08 

39-5 

2-53 

25-0 

4.00 

40.0 

2.50 

25-5 

3-92 

40.5 

2-47 

26.O 

3-85 

41.0 

2.44 

26.5 

3-77 

4i-5 

2.40 

27.0 

3-70 

42.0 

2.38 

27-S 

3-64 

42.5 

2-35 

28.0 

3-57 

43  -° 

2.32 

28.5 

3-Si 

43-5 

2.30 

2Q.O 

3-45 

44.0 

2.27 

2Q-S 

3-39 

44-5 

2.24 

32  CALCULATIONS  USED  IN 

the  burette.  In  case  10,  20,  or  50  grams  are 
used,  the  reading  is  found  in  the  table  and  then 
divided  by  2,  4,  or  10,  in  order  to  obtain  the  cor- 
rect percentage. 

MOISTURE. — Bagasse.  One  hundred  grams  of 
the  sample  used  for  the  sucrose  determination 
are  dried  for  four  hours  at  125°  C. 

Sugar. — Ten  grams  are  dried  to  constant  weight 
at  from  100°  to  103°  C. 

ASH. — Juices,  syrups,  sugars,  and  final  molasses 
are  tested  for  ash  by  first  evaporating  the  excess 
moisture,  adding  a  few  drops  of  sulphuric  acid, 
charring  in  a  muffle  and  finally  burning  completely. 
The  addition  of  sulphuric  acid  is  arbitrarily  com- 
pensated for  by  deducting  10  per  cent  from  the 
weight. 

ACIDITY. — Ten  c.c.  of  the  sample  are  titrated 
against  a  one-tenth  solution  of  sodium  hydrate, 
or  sulphuric  acid. 


CANE-SUGAR  FACTORIES 


33 


TABLE  VI 

MILL  JUICE 

TOTAL  POUNDS   AND  POUNDS   SOLIDS   IN   ONE   GALLON 


Per  Cent 
Solids. 

Total 
}ounds  per 
Gallon. 

Pounds 
Solids  per 
Gallon. 

Per  Cent 
Solids. 

Total 
Pounds  per 
Gallon. 

Pounds 
Solids  per 
Gallon. 

10.  0 

8.668 

0.867 

13.0 

8-773 

1  .140 

IO.I 

8.671 

0.876 

I3-I 

8.777 

1.149 

10.2 

8.675 

1.885 

13.2 

8.780 

1.158 

10.3 

8.678 

0.893 

13-3 

8.784 

I.I68 

10.4 

8.681 

0.903 

13-4 

8.787 

I.I77 

10.5 

8.685 

0.912 

13-5 

8.791 

I.I86 

10.6 

8.688 

0.921 

13-6 

8-794 

I-I95 

10.7 

8.692 

0.930 

13-7 

8.798 

1.205 

10.8 

8.696 

0-939 

13-8 

8.801 

1.214 

10.9 

8.699 

0.948 

13-9 

8.805 

1.224 

II.  0 

8.703 

0-957 

14.0 

8.809 

1-233 

ii  .1 

8.706 

0.966 

14.1 

8.812 

1  .242 

II.  2 

8.709 

0-975 

14.2 

8.816 

1.251 

n-3 

8.713 

0.984 

14-3 

8.819 

1  .261 

11.4 

8.717 

0:994 

14.4 

8.823 

1.270 

ii-S 

8.720 

i  .003 

14-5 

8.826 

1.279 

ii.  6 

8.724 

i  .012 

14.6 

8.830 

1.289 

11.7 

8.727 

i  .021 

14-7 

8.834 

1.298 

ii.  8 

8-731 

1.030 

14-8 

8.837 

1.307 

II  .9 

8-734 

1.039 

14.9 

8.841 

1.316 

12.  0 

8.738 

i  .048 

15.0 

8.844 

1.326 

12.  1 

8.741 

1-057 

I5-I 

8.848 

L336 

12.2 

8-745 

i.  066 

15-2 

8.852 

1-345 

12.3 

8.748 

1.076 

15-3 

8-855 

1-354 

12.4 

8.752 

1.085 

15-4 

8.859 

1-364 

I2.S 

8-755 

1.094 

15-5 

8.863 

i-373 

12.6 

8-759 

1.103 

15-6 

8.866 

1-383 

12.7 

8.762 

I.  112 

15-7 

8.870 

1.392 

12.8 

8.766 

I.  122 

15-8 

8.873 

1.402 

I2.Q 

8.769 

I.I3I 

15-9 

8.877 

i  .411 

34 


CALCULATIONS  USED  IN 


TABLE  VI—  (Continued) 

MILL  JUICE 

TOTAL  POUNDS   AND  POUNDS   SOLIDS   IN   ONE   GALLON 


Per  Cent 
Solids. 

Total 
Pounds  per 
Gallon. 

Pounds 
Solids  per 
Gallon. 

Per  Cent 
Solids. 

Total 
Pounds  per 
Gallon. 

Pounds 
Solids  per 
Gallon. 

16.0 

8.880 

I.42I 

19.0 

8.990 

1.708 

16.1 

8.884 

1.430 

19.1 

8.994 

1.718 

16.2 

8.887 

1.440 

19.2 

8.998 

1.728 

16.3 

8.890 

1.449 

19-3 

9.001 

1-737 

16.4 

8.895 

1-459 

19.4 

9.005 

1-747 

16.5 

8.898 

1.468 

19-5 

9.009 

1-757 

16.6 

8.902 

1.478 

19.6 

9.012 

1.767 

16.7 

8.906 

1.487 

19.7 

9.016 

1.776 

16.8 

8.910 

J-497 

19.8 

9.020 

i  786 

16.9 

8.913 

1.506 

19.9 

9.024 

1.796 

17.0 

8.917 

1.516 

20.0 

9.028 

i.  806 

17.1 

8.921 

1.526 

2O.  I 

9.032 

1.816 

17.2 

8.924 

1-535 

20.2 

9-035 

1.826 

17-3 

8.928 

1-545 

20.3 

9-039 

1.836 

17.4 

8.932 

1-554 

2O.4 

9-043 

1.845 

17-5 

8-935 

1.564 

20.5 

9.046 

1-855 

17.6 

8-939 

1-574 

20.  6 

9.050 

1.865 

17.7 

8.942 

1-583 

20.7 

9-054 

1-875 

17.8 

8.947 

1-593 

20.8 

9.058 

1.884 

17.9 

8.950 

i  .602 

20.9 

9.061 

1.894 

18.0 

8-954 

i.  612 

21.  0 

9.065 

1.904 

18.1 

8.958 

1.621 

21.  1 

9.069 

1.914 

18.2 

8.961 

1.631 

21.  2 

9-073 

1.924 

18.3 

8.965 

i  .641 

21.3 

9.076 

1-934 

18.4 

8.968 

1.650 

21.4 

9.080 

1-943 

18.5 

8.972 

i.  660 

21-5 

9.084 

1-953 

18.6 

8.976 

1.669 

21.6 

9.088 

1.963 

18.7 

8.979 

1.679 

21.7 

9.092 

1-973 

18.8 

8.983 

1.689 

21.8 

9-°95 

1.982 

18.9 

8.986 

1.698 

21.9 

9.099 

1.992 

CANE-SUGAR  FACTORIES 


35 


TABLE  VI— (Continued) 
MILL  JUICE 

TOTAL  POUNDS   AND   POUNDS   SOLIDS   IN   ONE   GALLON 


Per  Cent 
Solids. 

Total 
Pounds  per 
Gallon. 

Pounds 
Solids  per 
Gallon. 

Per  Cent 
Solids. 

Total 
Pounds  per 
Gallon. 

Pounds 
Solids  per 
Gallon. 

22.  0 

9.103 

2.OO2 

23.0 

9.140 

2.102 

22.1 

9.107 

2.012 

23.1 

9.144 

2.  112 

22.2 

9.III 

2.O22 

23.2 

9.148 

2.122 

22.3 

9.114 

2.032 

23-3 

9-I52 

2.132 

22.4 

9.118 

2.O42 

23-4 

9.156 

2.142 

22.5 

9.121 

2-053 

23-5 

9-159 

2.152 

22.6 

9-125 

2.063 

23.6 

9.163 

2.  l62 

22.7 

9.129 

2.073 

23-7 

9.167 

2    172 

22.8 

9-133 

2.083 

23-8 

9.171 

2.182 

22.Q 

9.136 

2.093 

23-9 

9-J75 

2.192 

SYRUP 

TOTAL  POUNDS   AND  POUNDS   SOLIDS   IN   ONE   GALLON 


Per  Cent 
Solids. 

.Total 
Pounds  per 
Gallon. 

Pounds 
Solids  per 
Gallon. 

Per  Cent 
Solids. 

Total 
Pounds  per 
Gallon. 

Pounds 
Solids  per 
Gallon. 

41  .0 

9.872 

4.047 

42.5 

9-937 

4.223 

41.  1 

9.876 

4-059 

42.6 

9.941 

4-235 

41.2 

9.881 

4.070 

42.7 

9-945 

4.247 

41-3 

9-885 

4.082 

42.8 

9-950 

4.258 

41.4 

9.889 

4.094 

42-9 

9-954 

4.270 

41-5 
41.6 
41.7 

41.8 
41.9 

9-893 
9-898 
9.902 
9.906 
9.911 

4-105 
4.H7 
4.129 
4.141 
4.152 

43-o 
43-i 
43-2 
43-3 
43-4 

9-959 
9-963 
9.968 

9-972 
9-977 

4.282 
4.294 
4-306 
4.318 
4-330 

42.0 

9-915 

4.164 

43-5 

9.981 

4-341 

42.1 

9.919 

4.176 

43-6 

9.985 

4-353 

42.2 

9-924 

4.188 

43-7 

9.990 

4-365 

42.3 

9.928 

4.199 

43-8 

9.994 

4-377 

42.4 

9-933 

4.2II 

43-9 

9-998 

4-389 

CALCULATIONS  USED  IN 


TABLE  VI— (Continued) 

SYRUP 

:OTAL  POUNDS   AND   POUNDS   SOLIDS   IN   ONE   GALLON 


Per  Cent 
Solids. 

Total 
Pounds  per 
Gallon. 

Pounds 
Solids  per 
Gallon. 

Per  Cent 
Solids. 

Total 
Pounds  per 
Gallon. 

Pounds 
Solids  per 
Gallon. 

44.0 

10.003 

4.401 

47.0 

10.137 

4.764 

44.1 

10.007 

4.413 

47-1 

10.141 

4.776 

44-2 

10.012 

4.425 

47-2 

10.146 

4-788 

44-3 

10.016 

4-437 

47-3 

10.150 

4.800 

44-4 

10.021 

4-449 

47-4 

10.155 

4-813 

44-5 

IO.O25 

4.461 

47-5 

10.159 

4.825 

44.6 

I0.02Q 

4-473 

47-6 

10.164 

4.837 

44-7 

10.033 

4-485 

47-7 

10.168 

4.850 

44.8 

10.043 

4-497 

47-8 

10.173 

4.862 

44-9 

IO.O47 

4.509 

47-9 

10.177 

4.874 

4S-o 

10.047 

4-521 

48.0 

10.182 

4.877 

45-i 

10.052 

4-533 

48.1 

10.186 

4-899 

45-2 

10.056 

4-545 

48.2 

10.191 

4.912 

45-3 

10.061 

4-557 

48-3 

10.195 

4.924 

45-4 

10.065 

4.569 

48.4 

10.200 

4-937 

45-5 

10.069 

4-581 

48.5 

10  .  204 

4-950 

45-6 

10.074 

4-593 

48.6 

10.209 

4-961 

45-7 

10.078 

4.605 

48.7 

10.213 

4-974 

45-8 

10.083 

4.617 

48.8 

10.218 

4-986 

45-9 

10.087 

4.629 

48.9 

IO.222 

5.000 

46.0 

10.092 

4.642 

49-o 

IO.227 

5.011 

46.1 

10.096 

4-654 

49.1 

10.231 

5.024 

46.2 

IO.IOI 

4.666 

49.2 

10.236 

5-036 

46.3 

10.105 

4.678 

49-3 

IO.24O 

5-049 

46.4 

IO.IIO 

4.690 

49-4 

10.245 

5-o6i 

46.S 

10.114 

4.702 

49-5 

10.249 

5-074 

46.6 

10.119 

4-7I4 

49-6 

10.254 

6.086 

46.7 

10.123 

4.726 

49-7 

10.258 

5-099 

47-8 

10.128 

4.738 

49-8 

10.263 

5-ni 

46.9 

10.132 

4-750 

49-9 

10.267 

5-124 

CANE-SUGAR  FACTORIES 


37 


TABLE  VI — (Continued) 

SYRUP 

TOTAL   POUNDS   AND   POUNDS    SOLIDS   IN   ONE   GALLON 


Per  Cent 
Solids. 

Total 
Pounds  per 
Gallon. 

Pounds 
Solids  per 
Gallon. 

Per  Cent 
Solids. 

Total 
Pounds  per 
Gallon. 

Pounds 
Solids  per 
Gallon. 

50.0 

10.272 

5-I36 

53-o 

10.414 

5-5I9 

SO.I 

10.277 

5-149 

53-i 

10.418 

5-532 

50.2 

10.  282 

5.161 

53-2 

10.422 

5-545 

50-3 

10.  287 

5-174 

53-3 

10.427 

5-558 

50-4 

10.291 

5-186 

53-4 

10.431 

5-571 

50-5 

10.  296 

5-199 

53-5 

10.436 

5.584 

50.6 

10.300 

$.2X1 

53-6 

10.441 

5-597 

50.7 

10.305 

5.224 

53-7 

10.445 

5.610 

50.8 

10.310 

5-237 

53-8 

10.450 

5-623 

50-9 

10.315 

5-249 

53-9 

10-454 

6.636 

51-0 

10.319 

5-263 

54-o 

10-459 

5.648 

5I-I 

'  10.323 

5-275 

54-i 

10.464 

5-661 

51.2 

10.328 

5.288 

54-2 

10.468 

5-674 

51-3 

10-333 

5-301 

54-3 

10-743 

5-687 

51-4 

10.337 

5.314 

54-4 

;  10.478 

5-700 

SI-S 

10.342 

5-326 

54-5 

10.482 

5.713 

51-6 

10.347 

5-339 

54-6 

10.487 

5-726 

51-7 

10.351 

5-352 

54-7 

10.492 

5-739 

51-8 

10.356 

5-365 

54-8 

10.497 

5-752 

SI-9 

10.360 

5-377 

54-9 

10.501 

5-765 

52.0 

10.365 

5-390 

55-0 

10.507 

5-779 

S2.I 

10-375 

5-403 

55.i 

10.512 

5-792 

52.2 

10.380 

5.416 

55-2 

10.517 

5.806 

52.3 

10.384 

5,429 

•   55-3 

10.521 

5.819 

52.4 

10.389 

5-442 

55-4 

10.526 

5-832 

52-5 

10.394 

5-455 

55-5 

10.531 

5-845 

52.6 

10.399 

5-468 

55-6 

10.537 

5-859 

52.7 

10.404 

4-581 

55-7 

10.541 

5-872 

52.8 

10.408 

5-494 

55-8 

10.545 

5-885 

52-9 

10.411 

5.507 

55-9 

10.550 

5-899 

CALCULATIONS  USED  IN 


TABLE  VI — (Continued) 

SYRUP 

TOTAL  POUNDS   AND  POUNDS   SOLIDS  IN   ONE  GALLON 


Per  Cent 
Solids. 

Total 
Pounds  per 
Gallon. 

Pounds 
Solids  per 
Gallon. 

Per  Cent 
Solids. 

Total 
Pounds  per 
Gallon. 

Pounds 
Solids  per 
Gallon. 

56.0 

10-555 

5-912 

58.5 

10.676 

6.244 

S6-I 

10.560 

5-925 

58.6 

IO.68O 

6-257 

56.2 

IO-565 

5-938 

58.7 

10.685 

6.271 

56.3 

10.570 

5-951 

58.8 

10.690 

6.285 

56.4 

10-574 

5-964 

58-9 

10.695 

6.298 

56.5 

10.579 

5-977 

56.6 

10.584 

5-990 

59-0 

10.700 

6.313 

56.7 

10.589 

6.003 

59-i 

10.705 

6.327 

56.8 

10.594 

6.010 

59-2 

10.710 

6-340 

*     56.9 

10.598 

6.020 

59-3 

10.715 

6-354 

59-4 

10.720 

6.367 

57-o 

10.603 

6-043 

59-5 

10.725 

6.381 

57-1 

10.608 

6-056 

59-6 

10.730 

6-395 

57-2 

10.613 

6^070 

59-7 

10-735 

6.408 

57-3 

10.618 

6.083 

59-8 

10.740 

6.422 

57-4 

10.622 

6.097 

59-9 

10.745 

6-435 

57-5 

10.627 

6.  no 

57-6 

10.632 

6.123 

60.0 

10.749 

6-449 

57-7 

10.637 

6.137 

60.  i 

10.754 

6.463 

57-8 

10.642 

6.150 

60.2 

10-759 

6.477 

57-9 

10.646 

6.164 

60.3 

10.764 

6.591 

60.4 

10.769 

6-505 

58.0 

10.651 

6.177 

60.5 

10.774 

6.519 

S8.i 

10.656 

6.190 

60.6 

10.778 

6-533 

58-2 

10.661 

6.203 

60.7 

10.783 

6-547 

58.3 

10.666 

6.216 

60.8 

10.788 

6.561 

58.4 

10.671 

6.230 

60.9 

10.793 

6.576 

CANE-SUGAR  FACTORIES 


39 


TABLE  VI— (Continued) 

MOLASSES 

TOTAL  POUNDS   AND   POUNDS   SOLIDS  IN  ONE  GALLON 


Per  Cent 
Solids. 

Total 
Pounds  per 
Gallon. 

Pounds 
Solids  per 
Gallon. 

Per  Cent 
Solids. 

Total 
Pounds  per 
Gallon. 

Pounds 
Solids  per 
Gallon. 

71.0 

11.31 

8.03 

74.0 

11.47 

8.49 

7I.I 

11.31 

8.04 

74-1 

11.48 

8.50 

71.2 

11.32 

8.06 

74-2 

11.48 

8.52 

71-3 

H-33 

8.07 

74-3 

11.49 

8-53 

71.4 

H-33 

8.09 

74-4 

11.49 

8-55 

71-5 

H-34 

8.10 

74-5 

11.50 

8-57 

71.6 

H-34 

8.12 

74-6 

11.50 

8.58 

71.7 

n-35 

8.13 

74-7 

H-5I 

8.60 

71.8 

U-35 

8.15 

74-8 

11.51 

8.61 

71.9 

11.36 

8.16 

74-9 

11.52 

8.63 

72.0 

11.36 

8.18 

75-o 

11.52 

8.64 

72.1 

H-37 

8.20 

75-i 

n-53 

-8.66 

72.2 

n-37 

8.21 

75-2 

".S3 

8.67 

72.3 

11.38 

8.23 

75-3 

n-54 

8.69 

72.4 

11.38 

8.24 

75-4 

n-55 

8.70 

72-S 

H-39 

8.26 

75-5 

11.56 

8.72 

72.6 

H-39 

8.27 

75-6 

11-56 

8-73 

72.7 

11.40 

8.29 

75-7 

H-57 

8-75 

72.8 

11.40 

8.30 

75-8 

n-57 

8.77 

72.9 

11.41 

8.32 

75-9 

11-58 

8.79 

73-0 

11.42 

8-33 

76.0 

11.58 

8.80 

73-i 

11.42 

8-35 

76.1 

11.58 

8.81 

73-2 

H-43 

8.36 

76.2 

"•59 

8.83 

•  73-3 

"•43 

8.38 

76-3 

n-59 

8.85 

73-4 

11.44 

8-39 

76.4 

ii  .60 

8.86 

73-5 

11.44 

8.41 

76-5 

1  1.  60 

8.87 

73-6 

n-45 

8.42 

76.6 

ii  .61 

8.89 

73-7 

n-45 

8.44 

76.7 

11.62 

8.91 

73-8 

ii  .46 

8.45 

76.8 

ii  .62 

8.92 

73-9 

ii-47 

8-47 

76.9 

11.63 

8-93 

CALCULATIONS  USED  IN 


TABLE  VI— (Continued) 

MOLASSES 

TOTAL  POUNDS   AND   POUNDS   SOLIDS   IN   ONE   GALLON 


Per  Cent 
Solids. 

Total 
Pounds  per 
Gallon. 

Pounds 
Solids  per 
Gallon. 

Per  Cent 
Solids. 

Total 
Pounds  per 
Gallon. 

Pounds 
Solids  per 
Gallon. 

77.0 

11.63 

8-95 

8o.O 

II.So 

9-43 

77.1 

II  .64 

8.97 

80.  1 

II.  80 

9-45 

77.2 

11.64 

8-99 

80.2 

ii.  81 

9-47 

77-3 

11.65 

9.00 

80.3 

11.82 

9.48 

77-4 

11.65 

9.02 

80.4 

11.82 

9-49 

77-5 

11.66 

9.04 

80.5 

11.83 

9-51 

77-6 

11.67 

9-05 

80.6 

11.83 

9-53 

77-7 

11.68 

9.06 

80.7 

11.84 

9-55 

77-8 

11.68 

9.08 

80.8 

11.84 

9-57 

77-9 

ii  .69 

9.09 

80.9 

11.85 

9-59 

78.0 

11.69 

9.  10 

81.0 

11.85 

9.60 

78.1 

11.70 

9.12 

Sz'.i 

11.86 

9.61 

78.2 

11.70 

9.14 

8l.  2 

11.87 

9-63 

78.3 

11.71 

9.16 

81.3 

11.87 

9-65 

78.4 

11.71 

9.17 

81.4 

11.88 

9.67 

78.5 

11.72 

9.19 

81.5 

11.89 

9.69 

78.6 

11-73 

9.  21 

81.6 

11.89 

9.70 

78.7 

11-73 

9.22 

81.  7 

ii  .90 

9.72 

78.8 

11.74 

9.24 

81.8 

11.90 

9-74 

78.9 

11.74 

9.26 

81.9 

ii  .91 

9.76 

79.0 

11.74 

9.27 

82.0 

ii  .91 

9-77 

79.1 

11-75 

9.29 

82.1 

ii  .92 

9-79 

79-2 

n-75 

9-31 

82.2 

11.92 

9.81 

79-3 

11.76 

9-33 

82.3 

n-93 

9.82 

79-4 

ii  .  76 

9-34 

82.4 

"•93 

9-84 

79-5 

11.77 

9-35 

82.5 

11.94 

9.86 

79.6 

11.78 

9-37 

82.6 

11.94 

9.87 

79-7 

11.78 

9-38 

82.7 

n-95 

9.89 

79.8 

11.79 

9.40 

82.8 

11.96 

9.90 

79-9 

11.79 

9.41 

82.9 

ii  .96 

9.91 

CANE-SUGAR  FACTORIES 

TABLE  VI — (Continued) 

MOLASSES 

TOTAL  POUNDS   AND  POUNDS   SOLIDS   IN   ONE   GALLON 


Per  Cent 
Solids. 

Total 
Pounds  per 
Gallon. 

Pounds 
Solids  per 
Gallon. 

Per  Cent 
Solids. 

Total 
Pounds  per 
Gallon. 

Pounds 
Solids  per 
Gallon. 

83.0 

11.97 

9-93 

85.0 

1  2.  08 

10.27 

83-1 

11.97 

9-95 

85-1 

12.09 

10.28 

83-2 

11.98 

9-97 

85-2 

12.09 

10.30 

83-3 

11.98 

9.98 

85.3 

12.  IO 

10.32 

83.4 

11.99 

10.  OO 

85.4 

12.  II 

10-34 

83.5 

12.00 

IO.O2 

85-5 

12.  II 

10.35 

83.6 

I2.OO 

10.03 

85.6 

12.12 

10.37 

83.7 

I2.OI 

IO.05 

85-7 

12.  12 

10.39 

83-8 

12.01 

10.07 

85.8 

12.13 

10.40 

83.9 

1  2.  O2 

10.08 

85.9 

12.13 

10.42 

84.0 

12.  O2 

IO.IO 

86.0 

12.14 

10.42 

84.1 

12.03 

IO.  12 

86.1 

12.15 

10.46 

84.2 

12.04 

10.13 

86.2 

12.15 

10.47 

84-3 

12.05 

10.15 

86.3 

12.  l6 

10.49 

84-4 

I2.O5 

IO.I7 

86.4 

12  .  l6 

10.50 

84.5 

12.05 

10.  18 

86.5 

12.17 

10.52 

84.6 

I  2.  06 

IO.  2O 

86.6 

12.17 

10-54 

84.7 

I  2.  06 

10.22 

86.7 

12.  l8 

10.56 

84.8 

12.07 

10.23 

86.8 

12.  19 

10.58 

84.9 

12.  08 

10.25 

86.9 

12.19 

10.60 

CALCULATIONS  USED  IN 


TABLE  VI — (Continued) 


MOLASSES 

TOTAL    POUNDS    AND    POUNDS    SOLIDS    IN    ONE    GALLON    AND     IN 
ONE   CUBIC   FOOT 


Per  Cent 
Solids. 

Total 
Pounds  per 
Gallon. 

Total  Pounds 
Solids  per 
Gallon. 

Total  Pounds 
per  Cubic 
Foot. 

Pounds 
Solids  per 
Cubic  Foot. 

87.0 

12.  2O 

IO.6l 

91.49 

79.60 

87.1 

12.  21 

10.63 

91-53 

79.72 

87.2 

12.  21 

10.65 

91.58 

79-85 

87.3 

12.22 

10.66 

91  .62 

79.98 

87.4 

12.  22 

10.68 

91  .66 

80.  1  1 

87-5 

12.23 

10.  70 

91.70 

80.24 

87.6 

12.  24 

10.72 

91-75 

80.37 

87.7 

12.  24 

10.74 

91-79 

80.50 

87.8 

12.25 

10-75 

91.83 

80.63 

87.9 

12.25 

10.77 

91.87 

80.76 

88.0 

12.  26 

10.79 

91.92 

80.89 

88.1 

12.  26 

10.  81 

91.96 

81.02 

88.2 

12.27 

10.82 

92.00 

81.15 

88.3 

12.27 

10.84 

92.05 

81.28 

88.4 

12.28 

10.86 

92.  10 

81.41 

88.5 

12.28 

10.87 

92.14 

81.54 

88.6 

12.  29 

10.89 

92.18 

81.67 

88.7 

12.29 

10.91 

92.  22 

81.80 

88.8 

12.30 

10.93 

92.27 

81.93 

88.9 

12.30 

10.94 

92.32 

82.06 

89.0 

12.31 

10.96 

92.36 

82.20 

89.1 

12.32 

10.98 

92.40 

82.33 

89.2 

12.32 

ii  .00 

92.45 

82.46 

89-3 

12-33 

ii  .01 

92.49 

82.59 

89.4 

12.33 

11.03 

92.54 

82.72 

89-5 

12.34 

11.05 

92.58 

82.85 

89.6 

12.35 

11.07 

92.63 

82.98 

89.7 

12.35 

ii  .09 

92.67 

83.11 

89.8 

12.36 

ii  .10 

92.71 

83.24 

89.9 

12.36 

II.  12 

92.76 

83-37 

CANE-SUGAR  FACTORIES 

TABLE  VI— (Continued) 


43 


MOLASSES 

TOTAL  LBS.,  ETC.,  IN  ONE  GALLON  AND  IN  ONE  CUBIC  FOOT 


Per  Cent 
Solids. 

Total 
Pounds  per 
Gallon. 

Total  Pounds 
Solids  per 
Gallon. 

Total  Pounds 
per  Cubic 
Foot. 

Pounds 
Solids  per 
Cubic  Foot. 

QO.O 

12.37 

11.14 

92.80 

83.52 

QO.I 

12.38    - 

II  .16 

92.85 

83-65 

90.2 

12.38 

II.lS 

92.89 

83.78 

90.3 

12.39 

II.  19 

92.94 

83.91 

90.4 

12.39 

II.  21 

92.98 

84.04 

90-5 

12.40 

11.23 

93-03 

84.17 

90.6 

12.41 

11.25 

93-07 

84.30 

90.7 

12.41 

11.27 

93-U 

84-43 

90.8 

12.42 

11.28 

93.16 

84-56 

90.9 

12-43 

11.30 

93.20 

84.69 

MASSECUITE 

TOTAL  POUNDS  AND  POUNDS  SOLIDS  IN  ONE  CUBIC  FOOT 


Per  Cent 
Solids. 

Total 
Pounds  per 
Cubic  Foot. 

Pounds 
Solids  per 
Cubic  Foot. 

Per  Cent 
Solids. 

Total 
Pounds  per 
Cubic  Foot. 

Pounds 
Solids  per 
Cubic  Foot. 

91  .0 

93-25 

84.86 

92.5 

93-92 

86.88 

91.1 

93-29 

84.98 

92.6 

93-97 

87.01 

91.2 

93-34 

85.12 

92.7 

94.00 

87.15 

91-3 

93.38 

85.25 

92.8 

94.06 

87.28 

91.4 

93-43 

85.39 

92.9 

94.10 

87.42 

9I-S 

93-47 

85.52 

91.6 

93-53 

85-66 

93-0 

94-15 

87.56 

91.7 
91.8 
91.9 

93.58 
93-64 
93-68 

85-79 
85-93 
86.06 

93-i 
93-2 
93-3 

94.19 
94.24 
94  .  28 

87.69 
87-83 
87.97 

93-4 

94-33 

88.ii 

92.0 

93-72 

86.22 

93-5 

94-37 

88.25 

92.1 

93-76 

86.34 

93-6 

94-42 

88.39 

92.2 

93-79 

86.47 

93-7 

94-46 

88.52 

92.3 

93.82 

86.60 

93-8 

94-Si 

88.65 

92.4 

93-89 

86.75 

93-9 

94-55 

88.79 

44  CALCULATIONS  USED  IN 

TABLE  VI— (Continued) 
MASSECUITE 

TOTAL  POUNDS  AND  POUNDS  SOLIDS  IN  ONE  CUBIC  FOOT 


Per  Cent 
Solids. 

Total 
Pounds  per 
Cubic  Foot. 

Pounds 
Solids  per 
Cubic  Foot. 

Per  Cent 
Solids. 

Total 
Pounds  per 
Cubic  Foot. 

Pounds 
Solids  per 
Cubic  Foot. 

94.0 

94.60 

88.92 

95-5 

95.28 

90.99 

94.1 

94.64 

89.05 

95-6 

95-32 

9I-I3 

94.2 

94.69 

89.18 

95-7 

95-37 

91.27 

94-3 

94-73 

89.32 

95-8 

95-42 

91.40 

94-4 

94.78 

89.45 

95-9 

95.46 

91-54 

94-5 

94.83 

89-58 

94.6 

94.87 

89.72 

96.0 

95-51 

91.69 

94-7 

94.92 

89.85 

96.1 

95.56 

91.83 

94.8 

94.96 

89.99 

96.2 

95.60 

91.97 

94  9 

95.00 

90.13 

96.3 

95-65 

92.11 

96.4 

95  69 

92.25 

9S-o 

95-05 

90.30 

96.5 

95-74 

92.39 

95-i 

95.10 

90-43 

96.6 

95-79 

92.53 

95-2 

95-14 

90.58 

96.7 

95-83 

92.67 

95-3 

95-19 

90.71 

96.8 

95-88 

92.81 

95-4 

95-23 

90.85 

96.9 

95-92 

92.95 

CANE-SUGAR  FACTORIES  45 


CHAPTER  II 

THE  FORMULA  FOR  AVAILABLE  SUGAR 

THE  most  important  calculation  made  in  the 
chemical  control  of  a  cane-sugar  factory  is  that 
of  determining  the  amount  of  available  sugar  con- 
tained in  a  measured  or  weighed  quantity  of 
material  in  process  of  manufacture.  It  is  cus- 
tomary to  divide  the  season  into  periods,  either 
by  weeks  or  twice  a  month,  and  at  these  times 
calculate  how  much  sugar  may  be  expected  from 
the  juices,  syrups,  massecuites,  etc.,  on  hand. 
The  weight  is  obtained,  directly,  or  indirectly  from 
the  volume,  an  analysis  made  for  the  density  or 
total  solids,  the  per  cent  of  sucrose,  and  the  purity 
calculated.  Using  the  previous  results  as  a  basis, 
and  assuming  that  the  polarization  of  the  sugar 
and  the  purity  of  the  molasses  will  remain  the 
same,  the  weight  of  the  available  sugar  under 
these  conditions  is  calculated.  It  has  been  found 
by  experience  that  the  yield  is  in  proportion 
to  the  percentage  of  non-sugars  contained,  these 
bodies  having  the  faculty  of  restraining  from 
crystallization  a  definite  amount  of  sucrose,  all 
other  conditions  being  the  same.  For  example, 
the  purity  of  Louisiana  final  molasses  has  been 


46  CALCULATIONS  USED  IN 

found  to  be  approximately  25  per  cent,  which 
shows  that  the  solid  matter  contains  25  per  cent 
of  sucrose  and  75  per  cent  of  non-sugars,  or  three 
parts  of  non-sugar  restrain  from  crystallization 
one  part  of  sucrose.  With  this  information,  it 
is  possible  to  predict  from  an  analysis  of  juice, 
syrup,  or  massecuite,  how  much  sugar  will  be 
obtained  when  manufactured  and  also  the  quan- 
tity and  purity  of  molasses.  Take,  for  example, 
a  massecuite  having  a  purity  of  80 : 

Total  solids 100 

Sucrose 80 

Non-sugars 20 

If  the  non-sugars  present  restrain  one-third  of 
its  weight  of  the  sugar  present,  then  the  avail- 
able sugar  may  be  found  by  taking  one-third  of 
20  and  subtracting  the  result  from  80. 

20^3  =  6.67; 
80-6.67  =  73.33. 

The  recovery  of  sugar  from  a  massecuite  having 
80  purity  and  with  the  final  molasses  at  25  purity 
will  be  73.33  per  cent  of  the  total  solids  present. 

But  this  simple  calculation  may  only  be  used 
when  the  sugar  obtained  is  absolutely  pure, 
and  will  not  apply  the  sugars  polarizing  less  than 
100.  For  it  is  evident  that  a  part  of  the  non- 
sugars  in  the  massecuite  are  not  removed  from 
the  crystals  in  the  centrifugals,  and  the  weight  of 


CANE-SUGAR  FACTORIES  47 

the  molasses  is  reduced  in  proportion.  It  is 
therefore  necessary  when  the  amount  of  raw 
sugar  is  required,  to  take  into  consideration  the 
composition  of  the  sugar  itself.  Claassen  gives 
three  formulae,  the  first  using  the  total  solids  of 
the  massecuite,  sugars,  and  molasses,  the  second 
the  polarization  or  per  cent  sucrose,  and  the 
third,  the  total  solids  and  purity.  The  first  two 
may  only  be  used  when  the  molasses  has  been  un- 
diluted, a  condition  that  renders  them  practically 
useless  in  ordinary  sugar-house  work.  The  terms 
that  enter  into  the  formulae  are  indicated  by  the 
following  letters: 

Let    x  =  per  cent  of  available  sugar; 
X'  =  weight  of  available  sugar; 
M  =  weight  of  massecuite; 

a  =  Brix  or  total  solids  of  massecuite; 
6  =  Brix  or  total  solids  of  sugar; 
c  =  Brix  or  total  solids  of  molasses; 

d  =  per  cent  sucrose  of  massecuite; 

e  =  per  cent  sucrose  of  sugar  (polarization) ; 

/=per  cent  sucrose  of  molasses; 

g  =  purity  of  massecuite; 
h  =  purity  of  sugar; 
i= purity  of  molasses. 

First  formula: 

_ioo(fl  —  c) 
(b-c]    ' 


48  CALCULATIONS  USED  IN 

Second  formula: 

ioo(d-/) 

•<•-/)•• 

Third  formula: 

looa(g-i) 
b(h-i) 

The  percentage  obtained  by  any  of  the  formulas 
multiplied  by  the  WEIGHT  of  the  massecuite  or 
any  sugar  solution  will  give  the  weight  of  sugar 
to  be  expected  when  the  massecuite  or  sugar  solu- 
tion is  manufactured.  Prof.  J.  T.  Crowley  changed 
the  third  formula  so  that  the  weight  of  available 
sugar  is  obtained  directly,  but  from  the  SOLIDS 
instead  of  the  weight. 

x,_aM(g-i) 
'  b(h-i)  ' 

The  PER  CENT  of  available  sugar  may  also  be 
obtained  on  the  solids  by  always  making  aM  =  100. 

loo(g-i) 
'  b(h-i)  ' 

This  last  formula  has  the  advantage  of  reducing 
the  number  of  calculations  by  one,  as  the  weight 
of  solids  in  one  gallon  or  cubic  foot  may  be  found 
in  Chapter  I.  By  reducing  the  divisor,  b(h—i), 
to  one  figure,  corresponding  to  the  purities  of  the 
molasses  that  are  usually  obtained  in  the  manu- 
facture, two  more  calculations  may  be  saved, 
without  interfering  with  the  accuracy  of  the  work. 
For  it  has  been  found  in  the  making  of  raw 


CANE-SUGAR  FACTORIES  49 

sugars  that  the  output  is  very  uniform,  and  it 
is  possible  from  the  polarization  to  predict  very 
closely  the  total  solids  and  the  purity  of  the 
sample.  By  analyzing  different  grades  of  sugars, 
and  noting  the  decrease  in  the  two  percentages 
as  sugars  of  lower  polarization  are  tested,  it 
becomes  possible  to  construct  a  table,  based  on 
the  experimental  data,  which  will  be  sufficiently 
accurate  for  the  work  intended,  viz.,  a  short 
method  of  obtaining  the  available  sugar  from 
sugar-house  products.  Such  a  table  is  given 
below,  showing  the  total  solids  and  purities  of 
sugars  polarizing  from  80  to  100  degrees. 


CALCULATIONS  USED  IN 


TABLE  VII 

COMMERCIAL  SUGARS 


Total 
Solids. 

Polariza- 
tion. 

Purity. 

Total 
Solids. 

Polariza- 
tion. 

Purity. 

IOO 

IOO 

IOO 

98.0 

89-5 

91-33 

100 

99-5 

99-50 

97-9 

89.0 

90.91 

99-9 

99.0 

99.10 

97.8 

88.5 

90.49 

99.8 

98.5 

98.70 

97-7 

88.0 

90.07 

99-7 

98.0 

98.30 

97.6 

87-5 

89-65 

99.6 

97-5 

97.89 

97-5 

87.0 

89.23 

99-5 

97.0 

97-49 

97-4 

86.5 

88.  81 

99-4 

96.5 

97.08 

97-3 

86.0 

88.38 

99-3 

96.0 

96.68 

97-2 

85.5 

87.96 

99-2 

95-5 

96.27 

97.1 

85.0 

87.54 

99.1 

95-o 

95-86 

97-o 

84-5 

87.11 

99.0 

94-5 

95-45 

96.9 

84.0 

86.68 

98.9 

94.0 

95-04 

96.8 

83-5 

86.26 

98.8 

93-5 

94-63 

96.7 

83.0 

85-83 

98.7 

93-o 

94-09 

96.6 

82.5 

85.40 

98.6 

92-5 

93.81 

96.5 

82.0 

84.97 

98.S 

92.0 

93-40 

96  '.4 

81.5 

84.54 

98.4 

9I-S 

92.99 

96-3 

81.0 

84.01 

98.3 

91  .0 

92.57 

96.2 

80.5 

83.67 

98.2 

90-5 

92-15 

96.1 

80.0 

83-24 

98.1 

90.0 

91.74 

CANE-SUGAR  FACTORIES  51 

The  method  used  in  obtaining  the  divisor  in 
one  figure,  called  for  convenience  a  FACTOR,  may 
be  shown  by  an  example. 

Find  the  per  cent  of  available  sugar  from  a 
massecuite  having  a  purity  of  80.  The  purity  of 
the  molasses  to  be  60  and  the  polarization  of  the 
sugar  96. 

The  total  solids  and  purity  of  the  sugar  are 
found  in  the  table  to  be  99.3  and  96.  Substi- 
tuting the  figures  in  the  formula, 

I0o(8o  —  6o)       _  2000  _ 

"99.3(96.68-60)  ~^~54 

But,  as  the  process  of  multiplication  is  a  simpler 
one  than  division  to  the  majority,  the  divisor  is 
changed  into  a  multiplier  by  dividing  it  into  unity. 


=  2.745- 


.3642 
The  example  would  then  read: 

(80-60)2.745  =  54.90, 

and  the  formula  for  available  sugar,  on  the  weight 
of  the  solid  matter  in  any  sugar  solution. 

(Purity  of  massecuite— purity  of  molasses)  factor. 


CALCULATIONS  USED  IN 


TABLE  VIII 

FACTORS   FOR  AVAILABLE  SUGAR 


Purity 
Molasses. 

Polarization  of  Sugar. 

IOO 

99-5 

99-0 

98.5 

93-0 

14.30 

15-40 

16.40 

17.60 

92.8 

13.90 

14-95 

15.90 

17.00 

92.6 

I3-50 

14-50 

15.40 

i6.45 

92.4 

I3-IS 

14.10 

14-95 

15-95 

92.2 

1  2.  80 

13.70 

I4.50 

15-45 

92.0 

12.50 

13-35 

14.10 

15.00 

91.8 

12.  2O 

13.00 

13.70 

14-45 

91.6 

11.90 

12.65 

J3-35 

I4.I5 

91.4 

II.6S 

12.30 

13-05 

13-75 

91.2 

n-35 

12.05 

12.65 

13-40 

91  .0 

II.  10 

n-75 

12.35 

13-05 

90.8 

10.85 

11.50 

12.05 

12.70 

90.6 

10.65 

11-25 

n-75 

12.40 

90.4 

10.40 

11.00 

11.50 

12.  IO 

90.2 

10.  20 

10.70 

11.25 

II.80 

90.0 

IO.OO 

10.55 

ii  .00 

n-55 

89.8 

9.80 

10.30 

10.75 

11.25 

89.6 

9.60 

IO.IO 

10.55 

ii  .00 

89.4 

9.45 

IO.OO 

10.30 

10.  80 

89.2 

9-25 

9.90 

10.  10 

10.55 

89.0 

9.10 

9.70 

9-90 

10-35 

88.8 

8.95 

9-50 

9.70 

10.15 

88.6 

8-75 

9-35 

9-55 

9-95 

88.4 

8.60 

9-i5 

9-35 

9-75 

88.2 

8-45 

9.00 

9.20 

9-55 

88.0 

8-35 

8.85 

9.00 

9-35 

87.8 

8.20 

8.70 

8.85 

9.20 

87  6 

8.05 

8-55 

8.70 

9-05 

87.4 

7-95 

8.40 

8-55 

8.85 

87-2 

7.80 

8.25 

8.40 

8.70 

CANE-SUGAR  FACTORIES 


53 


TABLE  VIII—  (Continued) 

FACTORS   FOR  AVAILABLE  SUGAR 


Purity 
Molasses. 

Polarization  of  Sugar. 

100 

99-5 

99.0 

98.5 

87.0 

7.70 

8.15 

8.25 

8-55 

86.8 

7.60 

8.00 

8-15 

8.40 

86.6 

7-45 

7-85 

8.00 

8.30 

86.4 

7-35 

7-75 

7.90 

8.IS 

86.2 

7-25 

7-65 

7-75 

8.00 

86.0 

7-15 

7-5o 

7-65 

7.90 

85-8 

7-05 

7.40 

7-50 

7.80 

85.6 

6-95 

7-30 

7.40 

7-65 

8S.4 

6.85 

7.20 

7-30 

7-55 

85.2 

6-75 

7.10 

7.20 

7-45 

85.0 

6.65 

7.00 

7-05 

7-32 

84.0 

6.25 

6.45 

6.63 

6.80 

83.0 

5-88 

6.06 

6.21 

6.36 

82.0 

5-55 

5-71 

5-85 

6.00 

81.0 

5-26 

5-40 

5-53 

5-65 

80.0 

5-oo 

5-13 

5-23 

5-35 

79-0 

4.76 

4.88 

4-97 

5-o8 

78.0 

4-59 

4-65 

4.78 

4-83 

77-0 

4-35 

4-44 

4-52 

4.60 

76.0 

4.16 

4.26 

4-33 

4-40 

75-0 

4.000 

4.080 

4-145 

4.210 

74-0 

3-845 

3-920 

3-980 

4.040 

73-o 

3-705 

3-775 

3-830 

3.880 

72.0 

3-570 

3-635 

3-685 

3-740 

71.0 

3-445 

3-Sio 

3-555 

3-605 

70.0 

3-335 

3-390 

3-435 

3-475 

69.0 

3-225 

3-280 

3-320 

3-36o 

68.0 

3-125 

3-175 

3-210 

3-250 

67.0 

3-030 

3-075 

3.110 

3-I50 

66.0 

2.940 

2-985 

3.020 

3-085 

54 


CALCULATIONS  USED  IN 


TABLE  VIII—  (Continued) 

FACTORS  FOR  AVAILABLE  SUGAR 


Purity 
Molasses. 

Polarization  of  Sugar. 

IOO 

99-S 

99-0 

98.5 

65.0 

2.855 

2.900 

2.930 

2.960 

64.0 

2-775 

2.815 

2.845 

2-875 

63.0 

2.705 

2.740 

2.765 

2-795 

62.0 

2.630 

2.665 

2-695 

2.720 

61  .0 

2.565 

2-595 

2.62O 

2.645 

60.0 

2.500 

2-530 

2-555 

2.580 

S9-o 

2.440 

2.470 

2.490 

2-515 

58.0 

2.380 

2.410 

2.430 

2.450 

57-o 

2.325 

2-355 

2-375 

2-395 

56.0 

2.275 

2.300 

2-315 

2-335 

55-o 

2.  22O 

2-245 

2.265 

2.285 

54-0 

2-175 

2.  2OO 

2.215 

2-235 

53-o 

2.130 

2.150 

2.165 

2.185 

52.0 

2.085 

2.  IOO 

2.120 

2.130 

5i-0 

2.O4O 

2.060 

2.075 

2.090 

50.0 

2.OOO 

2.OIO 

2-035 

2.050 

49.0 

I  .960 

1.980 

1-995 

2.OIO 

48.0 

1.925 

1.940 

1-955 

1.970 

47.0 

1.885 

1-905 

i-9i5 

1.930 

46.0 

1.850 

1.870 

i.  880 

1.895 

45-o 

1.820 

1.835 

1.845 

1.860 

44.0 

1.785 

1.800 

1.815 

1.825 

43-o 

1-755 

1.770 

1.780 

1.790 

42.0 

1-725 

1.740 

i-75o 

1.760 

41.0 

1.695 

I  .7IO 

i  .720 

1.730 

40.0 

1.665 

1.680 

1.685 

1.700 

CANE-SUGAR  FACTORIES 


55 


TABLE  VIII— (Continued) 
FACTORS   FOR  AVAILABLE  SUGAR 


Purity 
Molasses. 

Polarization  of  Sugar. 

97-0 

96.5 

96.0 

95-5 

95-  0 

7S-o 

4.470 

4-555 

4-645 

4.740 

5.840 

74-o 

4.270 

4.360 

4.441 

4.525 

4.615 

73-o 

4-105 

4-175 

4-253 

4-335 

4-415 

72.0 

3-940 

4.010 

4.080 

4.160 

4-230 

71.0 

3-795 

3-855 

3.921 

3-990 

4-055 

70.0 

3-655 

3.715 

3-775 

3-835 

3.910 

69.0 

3-530 

3-585 

3-638 

3-695 

3-755 

68.0 

3.410 

3.460 

3-509 

3-565 

3.620 

67.0 

3-295 

3-345 

3-392 

3-445 

3-495 

66.0 

3.190 

3-235 

3-282 

3-330 

3-375 

65.0 

3-095 

3-135 

3-177 

3-225 

3-265 

64.0 

3.000 

3.040 

3.081 

3-125 

3-165 

63.0 

2.915 

2.950 

2.990 

3-030 

3.070 

62.0 

2.830 

2.870 

2.904 

2.942 

2.980 

61  .0 

2-755 

2.790 

2.822 

2.860 

2.895 

60.0 

2.680 

2-715 

2-745 

2-775 

2.810 

59-o 

2.610 

2.640 

2.673 

2.702 

2-735 

58.0 

2-545 

2-575 

2.603 

2-635 

2.665 

57-0 

2.485 

2.510 

£.538 

2.570 

2.600 

56.0 

2.425 

2.450 

2-475 

2-505 

2-535 

55-o 

2-365 

2-395 

2.414 

2-445 

2-475 

54-o 

2.310 

2-335 

2-359 

2-385 

2.410 

53-o 

2.260 

2.285 

2-305 

2-330 

2-355 

52.0 

2.  2IO 

2-235 

2.254 

2.280 

2  .300 

51.0 

2.  160 

2.185 

2.204 

2.230 

2.250 

50.0 

2.II5 

2-135 

2-157 

2.180 

2.2OO 

49.0 

2.075 

2.095 

2.  112 

2.135 

2.155 

48.0 

2.030 

2.050 

2.069 

2.090 

2.  IIO 

47-0 

1.990 

2.OIO 

2.O27 

2.045 

2.065 

46.0 

1.950 

1.970 

1.990 

i  .  005  . 

2.025 

CALCULATIONS  USED  IN 


TABLE  VIII—  (Continued) 

FACTORS  FOR  AVAILABLE  SUGAR 


Purity 
Molasses. 

Polarization  of  Sugar. 

97.0 

96.5 

96.0 

95-5 

95-0 

45-o 

1.950 

1.970 

1.949 

1.970 

1.985 

44-o 

1.  880 

1.895 

i  .912 

1.930 

J-945 

43-o 

1.845 

i.  860 

1.874 

1.895 

1.910 

42.0 

I.8IO 

1.825 

1.842 

i.  860 

1-875 

41.0 

1.780 

1-795 

1.809 

1.825 

1.840 

40.0 

1-750 

1-765 

1.777 

J-795 

1.810 

39-o 

1  .720 

1-730 

1-747 

1.760 

1-775 

38.0 

1.690 

1.705 

1.718 

•    J-73o 

1-745 

37-o 

1.  660 

1-675 

1.687 

i  .700 

I.7I5 

36.0 

I-635 

1.645 

1.659 

1-675 

1.685 

3S-o 

1  .610 

i  .620 

i  .632 

1.645 

i  .660 

34-0 

1.585 

i.  595 

i.  606 

1.620 

1.630 

33-o 

1.560 

1-570 

1.582 

1-595 

1.605 

32.0 

1-535 

1-545 

1-557 

1-570 

1.580 

31.0 

1.510 

1-525 

1-533 

1-545 

1-555 

30.0 

1.490 

1.500 

1.510 

1.520 

1-530 

29.0 

1.470 

1.480 

1.488 

1.500 

1.510 

28.0 

1-445 

1-455 

1.466 

1-475 

1.485 

27.0 

1-425 

1-435 

1-445 

1-455 

1.465 

26.0 

i  .410 

i  .420 

1.425 

1-435 

1-445 

25-0 

1-385 

1-395 

1.405 

1-415 

1-425 

24.0 

1-365 

1-375 

1-385 

1-395 

1-405 

CANE-SUGAR  FACTORIES 


57 


TABLE  VIII— (Continued) 

FACTORS  FOR  AVAILABLE  SUGAR 


Purity 
Molasses. 

Polarization  of  Sugar. 

92.0 

90.0 

88.0 

86.0 

84.0 

6o.O 

3.040 

3-210 

3-404 

3.620 

3-865 

59-o 

2.950 

3.115 

3.294 

3-495 

3-735 

58-0 

2.870 

3.020 

3.192 

3-380 

3-595 

S7-o 

2.790 

2-935 

3.094 

3-274 

3-475 

56.0 

2.715 

2.850 

2.003 

3-175 

3-360 

55-0 

2.645 

2-775 

2.919 

3-080 

3.255 

54-0 

2-575 

2.700 

2.838 

2.990 

3.160 

53-0 

2.515 

2.630 

2.761 

2.905 

3-065 

52.0 

2-455 

2.560 

2.689 

2.825 

2-975 

Si.o 

2-395 

2.500 

2.620 

2-750 

2.890 

50.0 

2.340 

2.440 

2-554 

2.680 

2.815 

49-0 

2.285 

2-385 

2.492 

2.610 

2-740 

48.0 

2-235 

2.330 

2-433 

2-545 

2.670 

47.0 

2.190 

2.280 

2-379 

2-485 

2.600 

46.0 

2.140 

2.230 

2.322 

2.425 

2-535 

4S-o 

2.100 

2.180 

2.271 

2.370 

2-475 

44-o 

2-055 

2-135 

2.222 

2-315 

2.420 

43-o 

2.OI5 

2.090 

2-174 

2.265 

2-365 

42.0 

1-975 

2.050 

2.129 

2-215 

2.310 

41  .0 

1-935 

2.OIO 

2.086 

2.170 

2.260 

40.0 

i  .900 

1.970 

2.044 

2.125 

2.210 

39-o 

1.865 

1-935 

2.000 

2.080 

2.165 

38.0 

1-835 

1.895 

1.965 

2.040 

2.120 

37-o 

1.800 

i.  860 

1.928 

2.000 

2.075 

36.0 

1.770 

1.830 

1.892 

.960 

2-035 

3S-o 

1.740 

1-795 

1-858 

.890 

1.960 

34-0 

1.710 

1-765 

1.825 

.        -890 

1.960 

33-0 

1.680 

1-735 

1-793 

-855 

I  .920 

32.0 

1.655 

1.710 

1.763 

.820 

1.890 

31-0 

1.630 

1.680 

1-733 

.790 

1.855 

CALCULATIONS  USED  IN 


TABLE  VIII—  (Continued) 
FACTORS   FOR  AVAILABLE  SUGAR 


Purity 
Molasses. 

Polarization  of  Sugar. 

92.0 

90.0 

88.0 

86.0 

84.0 

30.0 

1-595 

i  .650 

1  .702 

.760 

.820 

29.0 

1-575 

1.625 

I-675 

•730 

-790 

28.0 

•555 

i  .600 

1.648 

.700 

.760 

27.0 

•530 

1-575 

1.623 

•675 

•730 

26.0 

•505 

i-55o 

1-597 

.650 

.700 

25.0 

-485 

1-525 

1-573 

.620 

•675 

24.0 

-465 

i-5°5 

1-549 

.600 

.645 

23.0 

.440 

1.480 

i  .526 

-570 

.610 

22.  0 

.420 

1.470 

1-503 

•550 

.600 

21.  O 

.400 

1.440 

1.482 

•535 

•  570 

2O.  O 

-385 

i  .420 

i  .462 

•505 

•550 

19.0 

.365 

i  .400 

1.440 

.480 

•525 

18.0 

•345 

1.380 

i  .420 

.460 

-500 

There  are  occasions  when  it  is  desirable  to 
know  the  weight  of  the  massecuite  dried.  This 
may  be  found  from  the  weight  of  the  sugar  and 
the  analysis  of  the  massecuite,  sugar,  and  molasses. 


M  = 


The  purity  of  the  massecuite  may  be  found  from 
the  weight  of  the  massecuite  and  sugar,  and  the 
analysis  of  the  sugar  and  molasses. 

_bx'(h-t)+Mai 
g~  Ma 


CANE-SUGAR  FACTORIES  59 

The  purity  of  the  molasses  is  found  from  the 
weight  and  analysis  of  the  massecuite  and  sugar. 

.  _  M  ag  —  hx'b 
~~  Ma-xT' 

H.  C.  Prensen  Geerligs,  in  "  Methods  of  Chem- 
ical Control,"  develops  a  formula  for  available 
sugar  from  the  raw  cane  juice. 

x=  ( 1.4— ; —     r  .  . —  (weight  sucrose  extracted. 

\          purity  of  juice/ 

This  formula  is  especially  valuable  in  com- 
paring the  results  of  several  runs  in  the  same 
factory  or  that  of  several  factories,  since  the  per- 
centage of  sugar  obtained  is  absolutely  inde- 
pendent of  the  kind  of  mill  or  the  skill  used  in 
manufacture.  When  this  formula  is  applied  to 
the  juices  from  several  factories,  the  one  that  has 
obtained  the  best  yield  is  the  one  that  equals 
or  is  higher  than  the  calculated  amount,  since  the 
yield  is  in  proportion  to  the  purity  of  the  juice. 
While  the  amount  of  sugar  obtained  from  juices 
having  90  purity  are  much  higher  than  from  70 
or  80,  yet  the  work  of  the  factory  having  juices 
with  a  lower  purity  may  be  superior  from  a  man- 
ufacturing standpoint.  A  table  is  also  given 
by  Geerligs,  in  which  the  available  sugar  is  cal- 
culated for  juices  having  a  purity  of  77  to  93. 
In  order  to  include  the  somewhat  less  mature 
juices  of  Louisiana,  this  table  has  been  enlarged, 
beginning  at  68  and  continuing  by  .2  to  93  purity. 


6o 


CALCULATIONS  USED  IN 


TABLE  IX 

PERCENTAGE  OF  AVAILABLE  SUGAR  FROM    JUICE 


Purity 
Juice. 

0.0 

O.  2 

0.4 

0.6 

0.8 

68 

81.20 

81-35 

81.50 

81.70 

81.85 

69 

82.05 

82.20 

82.35 

82-55 

82.70 

70 

82.85 

83.00 

83.20 

83.35 

83-50 

71 

83.70 

83.85 

84.00 

84-15 

84.30 

72 

84.45 

84.60 

84.75 

84.90 

85-05 

73 

85.21 

85-35 

85.50 

85-65 

85.80 

74 

85-95 

86.10 

86.25 

86.40 

86.50 

75 

86.65 

86.80 

86.95 

87.10 

87-25 

76 

87.35 

87.50 

87.65 

'87.80 

87.95 

77 

88.05 

88.20 

88.30 

88.45 

88.60 

78 

88.70 

88.85 

89.00 

89.10 

89-25 

79 

89.35 

89-50 

89.60 

89-75 

89.85 

80 

90.00 

90.10 

90.25 

90-35 

90.50 

81 

90.60 

90.75 

90.85 

91.00 

91.10 

82 

91  .20 

91-35 

9J-45 

91  .60 

91.70 

83 

91.80 

91-95 

92.05 

92-15 

92.30 

84 

92.40 

92.50 

92.60 

92.75 

92.85 

85 

92-95 

93-05 

93-20 

93-30 

93-40 

86 

93-50 

93.60 

93-70 

93.80 

93-95 

87 

94-05 

94-15 

94-25 

94-35 

94.40 

88 

94-55 

94-65 

94-75 

94.85 

94-95 

89 

95-05 

95-15 

95-25 

95-35 

95-45 

90 

95-50 

95-65 

95-75 

95-85 

95-95 

Qi 

96.00 

96.  10 

96.  20 

96.30 

96.40 

92 

96.50 

96.60 

96.70 

96.80 

96.90 

93 

97.00 

97.10 

97.20 

97-30 

97-35 

CANE-SUGAR  FACTORIES  61 


CHAPTER  III 

MILL  CONTROL 

FOR  the  complete  control  of  the  mill  work  the 
following  data  are  necessary: 

Weight  of  cane  ground; 
Weight  of  saturation  water; 
Weight  of  dilute  juice; 
Brix  of  crusher  juice; 
Brix  and  sucrose  of  dilute  juice; 
Brix  and  sucrose  of  residual  juice; 
Sucrose  in  bagasse; 
Moisture  in  bagasse. 

Probably  the  best  method  of  presenting  the 
calculations  used  in  the  chemical  control  of  cane- 
sugar  factories  is  by  means  of  a  series  of  blank 
forms,  so  arranged  that  the  sucrose  in  the  cane 
ground  is  accounted  for,  either  in  the  bagasse, 
the  sugar  and  molasses  or  the  stock  on  hand. 
Space  is  provided  for  daily  entries,  for  periods  of 
seven  or  sixteen  days,  depending  on  the  interval 
between  the  run  reports,  and  at  the  bottom  three 
lines  for  the  totals  and  averages  for  the  run,  the 
same  figures  to  date  for  the  previous  run  and  the 
sum  of  these  two,  which  will  give  the  totals  and 


62  CALCULATIONS  USED  IN 

averages  to  the  date  of  the  last  run.  This  sys- 
tem makes  it  possible  for  the  chemist  to  check 
up  his  report  before  presenting  it  to  the  manage- 
ment, and  to  feel  certain  that  the  figures  are 
absolutely  correct.  Following  each  form  will  be 
given  the  necessary  explanation  for  its  proper 
use,  and  the  formulas  and  calculations  used  to 
obtain  the  different  percentages.  Forms  i  and  2 
will  be  given  complete  to  show  the  appearance 
each  would  present  when  the  reports  are  made 
out  once  weekly  or  twice  each  month,  but  only 
the  headings  of  the  different  columns  will  be 
shown  in  the  remaining  forms. 


CANE-SUGAR  FACTORIES 
MILL  RECORD 


Run  No. 


Form  i. 


Date. 

CANE 
GROUND. 

MILL  TIME. 

PER  CENT 
LOST  TIME. 

RATE  OF 
GRINDING. 

Day. 

To 
Date. 

Day. 

To 
Date. 

Day. 

To 
Date. 

Per 
Hour. 

Per 
Day. 

Sunday 

Monday 

Tuesday 

Wed. 

Thurs. 

Friday 

Saturday 

For  run 

Previous 

To  date 

Cane  Ground: 

Total  cane  weighed — to  date; 

Cane  on  yard; 

Total  cane  ground — to  date; 

Total  cane  ground — to  date,  day  previous. 

Cane  ground  for  day. 


64  CALCULATIONS  USED  IN 

Mill  Time: 

Number  of  hours  and  minutes  the  mill  is  in 
operation,  each  day. 

Lost  Time: 

Number  of  hours  and  minutes  the  mill  did  not 
grind,  each  day. 

Per  Cent  Lost  Time: 

Per  day — Lost  time  divided  by  24. 

To  date — Total  lost  time  divided  by  total  avail- 
able time. 

Rate  of  Grinding: 

Per  hour — Weight  of  cane  divided  by  mill  time. 

Per  day — Rate  per  hour  multiplied  by  24. 

When  two  or  more  sets  of  mills  or  tandems 
are  used,  an  average  is  made  of  the  mill  time, 
providing  the  length  of  the  rollers  is  the  same; 
if  not,  it  is  necessary  to  multiply  the  length  of 
the  first  roller  by  the  mill  time  of  each  mill,  add 
the  results  and  divide  by  the  combined  length 
of  the  rollers.  This  calculation  may  be  made 
in  the  following  manner: 

Length  of  Roller.       Mill  Time.  Results. 


Tandem  A.  ... 

5' 

22  : 

oo. 

no 

Tandem  B  

6' 

20  : 

oo 

1  20 

Tandem  C.  .  .  . 

4' 

i?  : 

30 

70 

Totals  

is' 

20  i 

oo 

300 

300-7-15  = 

20:00 

CANE-SUGAR  FACTORIES 


Run  No. 


JUICE  EXTRACTED 


Form  2 


Date. 

First 
Quarter. 

Second 
Quarter. 

Third 
Quarter. 

Fourth 
Quarter. 

Total  Weight. 

Tanks. 

Weight. 

Tanks. 

Weight. 

Tanks. 

i 

9 

£ 

Tanks. 

Weight. 

Dec.   16. 

Dec.   17. 

Dec.   18. 

Dec.   19. 

Dec.  20. 

Dec.  21. 

Dec.   22. 



Dec.  23. 

Dec.   24. 

Dec.  25  . 

Dec.  26. 







Dec.  27. 

Dec.  28. 

Dec.  29. 

Dec.  30. 

Dec.  31. 

For  Run 





Previous 

To  Date. 

66 


Run  No. 


CALCULATIONS  USED  IN 
DILUTE  JUICE 


Analysis. 

Date. 

Weight. 

Brix. 

Sucrose. 

Glucose 

Non- 
sug'ar. 

Ratio. 

Purity. 

Brix-Sucrose-Glucose : 

Obtained  by  analyses. 
Non-sugars: 

Brix  —  (Sucrose  +  Glucose) . 

Glucose  Ratio: 
100  Glucose 
Sucrose 

Purity: 

100  Sucrose 

Brix 
Weight: 

Obtained  from  Form  2. 
Weight  Solids: 

Weight  of  Juice  X Per  cent  Brix. 
Weight  Sucrose: 

Weight  of  Juice  X  Per  cent  Sucrose 
Weight  Glucose: 

Weight  of  Juice  XPer  cent  Glucose. 
Available  Sugar: 

Multiply  weight  of  sucrose  by  percentage  of 
available  sugar  found  in  Table  IX,  corre- 
sponding to  the  purity  of  the  juice  and 
divide  by  the  polarization. 


CANE-SUGAR  FACTORIES 
DILUTE  JUICE 


67 


Form  3, 


Weight. 
Solid. 

Weight 
Sucrose. 

Weight 
Glucose. 

Avail- 
able 
Sugar. 

Factory  Results. 

To  Date. 

Weight. 

Bags. 

Weight. 

Bags. 

Factory  Results. — After  first  run,  calculate  the 
relation  between  the  available  sugar  obtained 
from  the  sucrose  in  the  juice  and  the  actual 
yield  of  sugar,  and  use  this  percentage  in  the 
next  run.  In  the  third  run  use  the  average  of  the 
first  two,  the  object  being  to  furnish  a  correct 
estimation  of  the  sugar  to  be  expected  from 
the  juice  each  day.  The  weight  may  also  be 
reduced  to  bags. 


68 


Run  No. 


CALCULATIONS  USED  IN 
NORMAL  JUICE 


Form  4. 


Analysis. 

Weight. 

Date. 

Brix. 

Su- 
crose. 

Glu- 
cose. 

Non- 
sugars. 

Ratio. 

Purity. 

Juice. 

Solids. 

Brix: 

Either  .ggXBrix  first  mill  juice,  or  .gSXBrix  of 
crusher  juice. 

Sucrose: 

Purity  dilute  juice  X  Brix  of  normal  juice. 

Glucose: 

Per  cent  sucrose  in  normal  juice  X  ratio  of  dilute 
juice. 

Non-sugars: 
Brix  —  (sucrose + glucose). 

Ratio: 

Same  as  for  dilute  juice. 

Purity: 

Same  as  for  dilute  juice. 

Weight: 

Weight  of  solids  in  dilute  juices  per  cent  solids 
in  normal  juice. 


CANE-SUGAR  FACTORIES  69 

Example: 

Dilute  Juice. — Analysis. 

Brix 11.50 

Sucrose 8 . 97 

Glucose 1. 15 

Non-sugars 1.38 

G.  Ratio 12.82 

Purity 78 .  oo 

Gallons. — 570,000. 

Weight. — 750,000X8.72  Ibs.  =  6,540,000  Ibs. 

Weight  of  Solids. — 6,540,000X11.50  =  752,100  Ibs. 

Normal  Juice. 
Brix  ist  mill  15.00. 
Brix  normal  juice  15.00 X. 99  =  14.85. 
Sucrose. — 14.85  X  78.00  =  1 1 .58. 
Glucose.— 11.58X12.82  =  1.48. 
Non-Sugars. — 14.85  — (11.58 +  1.48)  =  1.79. 
Weight— 752,100^- 14.85  =  5,064,646. 


CALCULATIONS  USED  IN 
MILL  EXTRACTION 


Run  Xo. 


Date. 

Weight. 

Cane. 

Dilute 
Juice. 

Normal 
Juice. 

Dilution. 

Bagasse 
Dilution. 

Satura- 
tion. 

Cane  Weight. — From  Form  i. 
Dilute  Juice  Weight. — From  Form  3. 
Normal  Juice  Weight. — From  Form  4. 
Dilution. — Dilute  juice— normal  juice. 

Bagasse  Dilution  and  Saturation: 

The  water  added  to  the  cane  between  the  mills 
should  equal  the  sum  of  the  dilution  water  in  the 
dilute  juice  and  the  dilution  water  in  the  bagasse. 
Experience  has  shown  that  there  is  a  difference, 
due  in  many  cases  to  an  evaporation  which  takes 
place  during  the  time  the  cane  passes  through  the 
rollers.  For  this  reason  the  water  of  saturation 
is  often  calculated  from  the  dilution,  a  factor  being 
used  based  on  actual  work,  and  no  account  being 
taken  of  the  weight  of  the  water  added.  This 
method  is  admissible,  providing,  at  the  end  of 
each  run,  the  amount  of  water  of  dilution  found 
in  the  bagasse  is  determined  and  compared  with 
the  assumed  amount.  If  it  is  found  that  the 
water  in  the  bagasse  equals  the  water  of  saturation 


CANE-SUGAR  FACTORIES 
MILL  EXTRACTION 


Form  5. 


Per  Cent  Extraction. 

Per  cent 
Bagasse 
Dilution. 

Per  cent 
Saturation. 

B-B' 

Total. 

Water. 

Net. 

B      ' 

—  water  of  dilution,  then  the  factor  used  is  cor- 
rect, but  if  the  water  in  the  bagasse  is  more  or 
less,  then  the  factor  must  be  changed  so  that  the 
two  different  methods  of  calculating  may  bring 
the  same  results.  As  the  weight  of  the  saturation 
water  is  used  in  obtaining  the  weight  of  the 
bagasse  itself,  it  will  be  necessary  to  start  with 
a  factor  and  obtain  the  weight  of  the  water  of 
dilution  in  the  bagasse  by  the  following  calculation: 

A  —  weight    juice    in    bagasse  =  weight    bagasse  — 
weight  fibre; 

£  =  Brix  of  juice  in  bagasse  = 

weight  solids  in  bagasse 
weight  juice  in  bagasse 

C=per  cent  bagasse  dilution  = 

Brix  normal  juice  — Brix  juice  in  bagasse 
Brix  normal  juice 

D  =  weight  water  of  dilution  in  bagasse  = 
per  cent  bagasse  dilution  Xwgt.  juice  in  bagasse. 


CALCULATIONS  USED  IN 


BAGASSE 


Run  No. 


Weight. 

Date. 

Cane. 

Saturation 
Water. 

Cane  and 
Water. 

Dilute 
Juice. 

Bagasse. 

Bagasse: 

Cane + saturation  water— dilute  juice. 

Brix  or  Per  Cent  Solids: 

Per  cent  sucrose  in  bagasse  -f-  purity  of  residual 
juice. 
Per  Cent  Sucrose: 

Obtained  by  analysis. 
Per  Cent  Moisture: 

Obtained  by  analysis. 

Per  Cent  Fibre: 

Obtained  by  analysis  or  by  formula  100— (solids 
+moisture). 


RESIDUAL  JUICE 


Run  No. 


Form  7. 


Date. 

Analysis. 

For  Averaging. 

Brix. 

Sucrose. 

Purity. 

Tons. 

Solids. 

Sucrose. 

It  is  assumed  that  the  juice  which  remains  in 
the  bagasse  will  have  the  same  purity  as  that  of 
the  residual  juice,  but  with  a  higher  per  cent  of 
solids.  Advantage  is  taken  of  this  fact  to  de- 


CANE-SUGAR  FACTORIES 
BAGASSE 


73 


Form  6. 


Percentage. 

Weight. 

Brix. 

Su- 
crose. 

Mois- 
ture. 

Fibre. 

Purity 

Solids. 

Su- 
crose. 

Mois- 
ture. 

Fibre. 

In 
Cane. 

Purity: 

Assumed  to  be  the  same  as  that  of  the  residual 
juice. 
Weight  of  Solids: 

Bagasse  X per  cent  solids. 
Weight  of  Sucrose: 

BagasseXper  cent  sucrose. 
Weight  of  Moisture: 

Bagasse  Xper  cent  moisture. 
Weight  of  Fibre: 

BagasseXper  cent  fibre. 
Fibre  in  Cane: 

Weight  of  fibre  in  bagasse -f-  weight  of  cane. 

termine  approximately  the  percentage  of  admix- 
ture which  takes  place  when  the  water  of  saturation 
is  applied  to  the  bagasse  between  the  mills.  It 
is  evident  that  if  perfect  admixture  took  place, 
the  two  densities  would  be  the  same,  while  if 
no  water  was  added  the  per  cent  solids  would  be 
approximately  the  same  as  that  of  the  normal 
juice.  Either  the  solids  or  sucrose  may  be  used 
in  the  following  calculation: 


. 

74  CALCULATIONS  USED  IN 

Let  a  =  Brix  of  normal  juice; 
&  =  Brix  of  residual  juice; 
c  =  Brix  of  juice  in  bagasse. 


Z7        a~C 

±L . 

a 
Then, 

— — -  =  percentage  of  admixture. 

Example: 

Brix  of  normal  juice 20.00 

Brix  of  residual  juice 8.00 

Brix  of  juice  in  bagasse 12.00 


n          - * 
D  = =  60; 

20 


p_2o— 12  _ 

100x40 = 

60 

In  order  that  the  analysis  of  the  residual  juice 
will  correspond  with  that  of  the  normal  and 
dilute  juices,  it  is  necessary  that  correct  averages 
be  made  in  direct  proportion  to  the  cane  ground. 
This  is  done  by  multiplying  the  per  cent  Brix 
and  per  cent  sucrose  by  the  weight  of  cane  ground 


CANE-SUGAR  FACTORIES 


75 


each  day,  and  at  the  end  of  the  run  add  the 
results  and  divide  by  the  total  tonnage,  thus 
obtaining  the  average  analysis  for  the  run. 


SUCROSE  ACCOUNT 


Run  No. 


Form  8. 


Weight  of  Sucrose. 

Per  Cent  from 

Per  Cent  from 

Cane. 

Sucrose  in 

Date. 

Cane. 

Juice. 

Bagas. 

Cane. 

Juice. 

Bagas. 

Cane. 

Juice. 

Bagas. 

.  The  weight  of  the  sucrose  in  the  juice  and  bagasse 
is  found  in  Forms  3  and  6.  When  added  together 
the  sum  will  be  the  weight  of  the  sucrose  in  the 
cane.  The  percentages  are  found  by  dividing  the 
weight  of  sucrose  in  the  juice  and  bagasse  by  the 
weight  of  the  cane  and  the  sucrose  in  the  cane. 


76  CALCULATIONS  USED  IN 


CHAPTER  IV 

CALCULATIONS     USED     IN     THE     MANUFACTURING 
PROCESSES 

THE  control  of  the  clarification  is  carried  on, 
in  so  far  as  the  laboratory  is  concerned,  by  com- 
paring the  glucose  ratio  and  purity  obtained  from 
the  analysis  of  the  dilute,  sulphured,  clarified, 
and  filtered  juices  and  the  syrup.  The  addition 
of  lime  and  sulphur  to  the  cold  juice,  the  sub- 
sequent heating  and  settling,  should  not  change 
the  relation  between  the  sucrose  and  glucose,  and 
as  a  consequence  the  glucose  ratio  should  always 
remain  the  same.  But  there  is  always  a  possi- 
bility of  the  relationship  being  changed  by  the 
action  of  an  excess  of  lime,  which  will  destroy  a 
part  of  the  glucose,  or  of  acids,  which  inverts  the 
sucrose  and  changes  it  to  glucose,  or  fermenta- 
tion, which  attacks  both  the  sucrose  and  glucose, 
changing  them  into  carbonic  acid  gas  and  a 
gummy  residue.  Fermentation  occurs  less  fre- 
quently than  the  other  two  chemical  changes, 
so  that  it  is  generally  accepted  that  an  increase 
in  the  ratio  indicates  inversion,  while  the  reduc- 
tion shows  the  action  of  an  excess  of  lime.  Since 
both  may  occur  at  different  periods  in  the  process 


CANE-SUGAR  FACTORIES 


77 


of  clarification,  it  is  necessary  to  compare  the 
ratio  of  the  dilute  and  sulphured,  then  the  sul- 
phured and  clarified  and  the  clarified  with  the 
filtered  and  the  syrup. 

SULPHURED  JUICE 
Run  No.  (FILTERED,  CLARIFIED  AND  SYRUP)    Forms  9-10-1  i-i  2. 


Analysis. 

For  Averaging. 

Date. 

i 

| 

a 

*»^ 

i 

$ 

O 

i  be 

o 

*hfl*~* 

0 

O 

5 

1 

;3 

0 

C  3 

0    "3 

OS 

i 

|3 

C/3 

O 

The  daily  average  of  the  sulphured,  clarified, 
and  filtered  juices  and  the  syrup  are  entered  in 
Form  10,  the  Brix,  sucrose  and  glucose  multiplied 
by  the  weight  of  the  cane  ground,  and  the  ratio 
and  purity  entered  on  Forms  13  and  14. 


RESULTS  OF  CLARIFICATION 

Rim  No.          GLUCOSE  RATIO — PURITY         Forms  13-14. 


a 

6 

c 

d 

. 

Increase  or  Decrease. 

Date. 

. 

i 

3 

o 

| 

o, 

^ 

a 

•n 

8 

3 

a     ft 

6     c 

c     d 

c     e 

•Jj 

•3 

^ 

p* 

Q 

ro 

o 

fo 

cn 

78  CALCULATIONS  USED  IN 

Inversion. — 

Let  X  =  weight  of  sucrose  lost  by  inversion; 
M  =  weight  of  sugar  solution  before  treat- 
ment; 
R  =  glucose  ratio  of  sugar  solution  before 

treatment; 
Rf  =  glucose   ratio   of   sugar   solution   after 

treatment. 
Then 


R'-R    \ 

!'  +  I05.26/' 


Destruction  of  Glucose: 

Let  N  =  weight   of   sucrose  in   solution   before 

treatment; 

Xf  =  weight  of  glucose  destroyed. 
Then, 

X'  =  N(R-R'). 

For  convenience  the  juices  are  lettered  and 
separate  columns  provided  for  the  amount  of 
increase  or  decrease  daily.  In  the  same  manner 
the  effect  of  the  clarification  on  the  purity  is 
watched. 

The  purity  of  the  clarified  and  filtered  juice 
should  always  be  the  same,  as  the  two  juices  are 
identical,  one  being  drawn  off  or  decanted,  while 
the  other  is  forced  through  presses.  It  is  usual 
to  add  a  small  quantity  of  lime  to  the  scums, 
which  may  redissolve  some  of  the  precipitate, 


CANE-SUGAR  FACTORIES 


79 


and  thus  reduce  the  purity  of  the  filtered  juice. 
Lime  also  combines  with  the  glucose  so  that  the 
analysis  of  the  juice  will  show  a  lower  purity 
and  glucose  ratio  than  the  clarified  juice.  The 
purity  of  the  syrup  may  be  higher  than  the  pro- 
portional average  of  the  clarified  and  filtered  juices 
due  to  the  settling  out  in  the  storage  tanks  of 
the  impurities  formed  during  concentration  in  the 
effects. 


FILTER  PRESSES 


Run  No. 


Form  15. 


Percentages. 

Weights. 

Date. 

Su- 
crose. 

Mois- 
ture. 

Total. 

Prectp. 

Juice. 

Solids. 

Sue. 

Glu. 

Total  Weight  of  Cake. — Weigh  the  contents  of 
a  single  frame  once  each  week  and  multiply  by 
the  number  of  frames  in  a  press  and  then  by 
the  number  dumped. 

Per  Cent  Sucrose  in  Cake. — By  analysis. 

Weight  of  Sucrose  in  Cake. — Weight  of  cake  Xper 
cent  sucrose. 

Weight  of  Juice  in  Cake: 

Per  cent  sucrose  in  cake 
Per  cent  sucrose  in  filter  press  juice 

X  Weight  of  cake. 

Weight  of  Precipitate. — Total  weight  —  weight 
of  juice. 


8o 


CALCULATIONS  USED  IN 


Weight  of  Solids  in  Cake: 

Weight  of  sucrose 


purity  of  filter  press  juice" 

Weight  of  Glucose  in  Cake. — Weight  of  sucrose 
X  glucose  ratio  of  filtered  juice. 

Weight  of  Moisture  in  Cake. — Total  weight  — 
(precipitate + solids) . 

The  percentage  of  the  precipitate  and  moisture 
is  found  by  dividing  the  weights  given  above  by 
the  weight  of  the  cake.  The  most  efficient  filter 
press  work  is  the  one  showing  the  largest  amount 
of  precipitate  per  ton  of  cane,  combined  with  the 
lowest  percentage  of  sucrose. 


EVAPORATION 


Run  No. 


Form  1 6. 


Brix. 

Weight. 

Per 

Per  Sq. 

Date. 

Cent 

Per  Hr. 

Ft.  H.S. 

Dilute 
Juice. 

Syrup. 

Evap. 

Dilute 
Juice. 

Water 
Evap. 

per  Hr. 

Brix  Dilute  Juice. — See  Form  3. 
Brix  Syrup. — See  Form  10. 
Per  Cent  Evaporation: 

Brix  of  syrup  — Brix  dilute  juice 
Brix  of  syrup 

Weight  of  Dilute  Juice. — See  Form  3. 
Weight  of  Water  Evaporated. — Per  cent  evap- 
orated X  weight  of  dilute  juice. 


CANE-SUGAR  FACTORIES 


Si 


Water  Evaporated  per  Hour: 

Weight  of  water  evaporated 
hours  operating 

Per  Square  Feet  of  Heating  Surface  per  Hour: 

Water  evaporated  per  hour 
Sq.  ft.  heating  surface 

The  economy  in  steam  consumption  obtained 
by  evaporating  the  largest  amount  of  the  water 
in  the  juice  by  means  of  the  multiple  effect  and 
reducing  the  work  of  the  pans,  is  shown  in  the 
following  table: 

RELATIVE  WORK  OF  EFFECTS  AND  PANS 

Original  Density  of  Juice 7-7  B6. 

Brix  of  Massecuite 92.0 


Be.  Syrup 
from  Effects. 

Percentage  of  Evaporation. 

By  Effects. 

By  Pane. 

2O 

72.4 

27.6 

22 

76.6 

23-4 

24 

8o.O 

2O.  O 

26 

83.0 

17.0 

28 

85.6 

14.4 

30 

87.7 

12.3 

32 

8Q.S 

10.5 

34 

Ql-3 

8.7 

By  boiling  the  syrup  to  34°  Be.  in  the  effects 
the  evaporation  in  the  pan  is  reduced  to  one-third, 
when  compared  with  syrup  received  at  20°  Be. 


82 


CALCULATIONS  USED  IN 


PAN  WORK 

FIRST  AND   SECOXD  MASSECUITES 


Run  No. 


Date. 

Number. 

Analysis. 

For  Averaging. 

Strike. 

Crystal 

Brix. 

Sucrose 

Purity. 

Wgt. 

Solids.    Sucrose 

Per  Cent  Sugar  Recovered: 

(Purity  of  massecuite— purity  of  molassesX , 
; -. factor, 
purity  of  massecuite  / 

This   formula   gives   the   amount   of   available 
sugar  from  the  sucrose  in  the  massecuite. 

% 

Formula  for  Mixtures: 

Let  a  =  purity  of  first  solution; 

b  =  purity  of  second  solution; 

c  =  weight  of  solids  in  first  solution; 

d  =  weight  of  solids  in  second  solution ; 

x  =  purity  of  mixture. 


Then 


ac+bd 


a  — 


x(c+J)-bd 


x(c+d)—  ac 


CANE-SUGAR  FACTORIES 


PAN  WORK 

FIRST   AND   SECOND   MOLASSES 


Fotm  17. 


Analysis. 

For  Averaging. 

Pola. 

Sugar. 

Per  Cent 
Sugar 
Recov- 
ered. 

Brix. 

Sucrose 

Purity. 

Weight. 

Solids. 

Sucrose. 

_d(x-b) 
:    a-x  ' 

d^cj*-*) 

x  —  b 

The  fifth  form  is  used  to  determine  how  much 
molasses  may  be  taken  into  the  pans  to  produce 
a  massecuite  of  a  required  purity. 

Example: 

Purity  of  syrup 80 

Tons  solids. 20 

Purity  of  molasses 55 

Required  purity 75 

Then 

20(80-75) 

75-55 


5  tons. 


Proof: 


20X80  ==1600 
5X55=   275 

25  1875 

1875-^25  =     75 


84  CALCULATIONS  USED  IN 

The  same  result  may  also  be  found  by  another 
formula,  the  percentage  obtained  being  multi- 
plied by  the  total  weight  of  the  mixture. 

Purity  of  syrup  —  purity  of  mixture 
Purity  of  syrup  —  purity  of  molasses' 

Using  the  same  figures,  we  have, 


Multiplying  20  per  cent  by  the  total  weight 
of  the  mixture,  the  weight  of  the  solids  in  the 
molasses  is  found. 

25  tons  X  20%  =  5. 

This  formula  is  especially  well  suited  for  con- 
trolling the  work  of  the  pans,  since  it  is  possible 
to  arrive  at  an  average  weight  of  a  strike  and  also 
the  weight  of  the  solids.  For  convenience,  the 
total  weight  of  the  solids  is  reduced  to  the  num- 
ber of  inches  in  the  storage  tank,  which  will 
furnish  sufficient  syrup  and  molasses  of  differ- 
ent densities  to  complete  the  strike.  First  the 
tanks  are  measured  and  the  gallons  per  inch 
determined  and  a  table  made  which  will  show  the 
gallons  present  for  each  inch,  when  measured 
from  the  top.  The  gallons  per  inch  are  then 
divided  into  the  number  of  gallons  which  will 
make  a  ton  of  solids,  and  the  result  multiplied 


CANE-SUGAR  FACTORIES 


by  the  tons  necessary  to  complete  a  strike.  The 
following  table  gives  the  number  of  gallons  of 
syrup  and  molasses  which  will  make  one  ton  of 
solids  at  140°  F. : 


Degree  B6. 

Gallons. 

Degree  B6. 

Gallons. 

20 

513 

31 

309 

21 

487 

32 

297 

22 

463 

33 

286 

23 

441 

34 

275 

24 

421 

35 

265 

25 

382 

36 

254 

26 

365 

37 

246 

27 

351 

38 

237 

28 

336 

39 

228 

29 

322 

40 

221 

30 

309 

To  illustrate  the  use  of  the  table,  assume  that 
the  storage  tanks  have  a  capacity  of  100  gallons 
of  syrup  and  molasses  per  inch  and  the  average 
weight  of  the  solids  in  a  strike  to  be  40  tons.  If 
the  syrup  weighed  20°  Be.  at  140°  F.,  it  would 
take  5.13  inches  to  give  a  ton  of  solids,  and  4.87 
inches  if  the  degree  Baume  was  21.  To  obtain 
40  tons  of  solids  the  number  of  inches  used  would 
be  the  product  of  5.13  inches  X 40  tons,  or  205.2 
inches  for  syrup  at  20°  Be.  and  4.87X40,  or 
194.8  inches  at  21  inches,  thus  replacing  the  tons 
solids  in  the  formula  by  inches  of  the  syrup  or 
molasses  used.  The  table  under  these  conditions 
has  been  calculated,  and  is  given  below. 


86 


CALCULATIONS  USED  IN 


Degrees 
Baum6. 

No.  Inches 
per  Strike. 

Degrees 
Baume. 

No.  Inches 
per  Strike. 

Degrees 
Baum6. 

No.   Inches 
per  Strike. 

20 

205.2 

2? 

146.0 

34 

IIO.O 

21 

194.8 

28 

140.4 

35 

106.0 

22 

185.2 

29 

134-4 

36 

101  .6 

23 

176.4 

3° 

128.8 

37 

98.4 

24 

168.4 

31 

123.6 

38 

94.8 

25 

160.4 

32 

II8.8 

39 

91.2 

26 

152.8 

33 

114.4 

40 

88.4 

l 

It  is  now  possible  to  determine  the  number 
of  inches  of  molasses  necessary  to  take  into  the 
pans  to  produce  a  massecuite  of  any  purity. 

Purity  of  syrup.  ...  .........   80  Be.  28 

Purity  of  molasses  ...........  50  Be.  37 

Desired  purity  of  MC  .......   71 

First  Problem.  —  To  find  the  number  of  inches 
of  molasses  to  form  a  mixture  having  a  purity 
of  71. 


The  number  of  inches  in  a  strike  containing 
40  tons  of  solids  when  the  molasses  has  a  density 
of  37°  Be.  is  98.4. 


98.4X30  =  29.52' 


CANE-SUGAR  FACTORIES  87 

Second  Problem.  —  To  find  the  number  of  inches 
of  syrup  used  in  the  strike. 

The  total  strike  would  require  98.4  and  the 
molasses  29.52  inches,  the  syrup  would  require 
68.84  inches.  But  this  is  at  a  density  of  38° 
Be.,  and  the  syrup  has  a  density  of  27°  Be.  How- 
ever, in  the  table  all  the  numbers  given  are  in 
proportion,  so  that  the  same  would  be  true  of  the 
inches  as  well.  The  number  of  inches  for  a 
strike  at  27  is  140.4,  therefore, 

98.4  :  140.41:68.84  :  X, 


By  taking  90.1  inches  of  syrup  and  29.52  inches 
of  molasses,  the  strike  will  have  40  tons  of  solid 
matter  and  a  purity  of  71. 


88 


CALCULATIONS  USED  iN 
THIRD  MASSECUITE 


Run  No. 


Date. 

Number. 

Analysis. 

Inches. 
Out. 

Cubic 
Feet. 

Strike. 

Crystal. 

Brix. 

Sucrose. 

Purity. 

The  sugar,  88  polarization,  is  estimated  by 
means  of  the  available  sugar  formula,  the  purity 
of  the  final  molasses  being  assumed  but  based  on 
previous  results. 

Wgt.  solids  (purity  of  massecuite  — purity  of  mo- 
lasses) factor. 


COMMERCIAL  SUGAR 


Run  No. 


Date. 

Analysis. 

Lot 
No, 

Polariza. 

Glucose. 

Moisture. 

Ash. 

FINAL  MOLASSES 


Run  No. 


Analysis. 

2 

(0 

S 

A 

. 

I 
o 

o 

1 

6 

>• 

§ 

la 
Q 

X 

n 

I 

3 

0 

rt 

1 

1 

a 

a 
0 

CANE-SUGAR  FACTORIES 
THIRD  MASSECUITE 


89 


Form  1 8. 


Date. 

Weight. 

Weight 
Solids. 

Weight 
Sucrose. 

Estimated. 

88  Sugar. 

Final 
Molasses. 

The  gallons  of  molasses  are  obtained  by  sub- 
tracting the  solids  in  the  sugar  from  the  solids 
in  the  massecuite  and  dividing  by  the  solids  in 
one  gallon,  found  in  Table  VI. 


COMMERCIAL  SUGAR 


Form  19. 


No. 
Packages. 

Weight. 

Total, 

Sucrose. 

Glucose. 

Moisture. 

Ash. 

FINAL  MOLASSES 


Form  20. 


Weight. 

Weight. 

M 

0 

0 

1 

1 

O 

•s 

• 

go  CALCULATIONS  USED  IN 


CHAPTER  V 

STOCK   ON   HAND   CALCULATIONS 

AT  the  end  of  the  run  all  of  the  data  are  posted 
in  the  preceding  forms  and  the  averages  found, 
both  for  the  run  and  to  date.  The  products  in 
process  of  manufacture  are  then  measured,  a 
representative  sample  of  each  analyzed,  and  the 
weight  found  from  the  specific  gravity,  and  also 
the  weight  of  the  solids  and  sucrose.  These 
figures  are  entered  in  one  of  the  three  forms  given 
below,  depending  on  the  kind  of  sugar  manu- 
factured, one  for  factories  selling  "  Yellow  Clar- 
ified "  and  first  molasses,  another  for  96  test 
sugar  and  exhausted  molasses  and  another  for 
factories  making  three  grades  of  sugar  and  an 
exhausted  molasses.  Each  form  contains  four 
parts;  the  first,  for  calculating  the  available 
sugar  and  molasses  in  the  stock  on  hand;  the 
second,  for  adding  the  sugar  weighed  to  the  sugar 
in  process  of  manufacture;  the  third,  for  adding 
the  molasses  shipped,  on  hand,  and  in  stock, 
and  the  fourth,  for  combining  the  total  sugar  and 
total  molasses,  and  obtaining  the  purity  of  the 
total  product. 


Part  i. 


;  CANE-SUGAR  FACTORIES 
STOCK  ON  HAND 

Y.   C.   SUGAR  AND  FIRST  MOLASSES 


Form  21. 


/ 

inalysis 

. 

Products,     j 
! 

1 

Sucrose. 

>> 

•c 

3 

£ 

c**t 

0  3 
^ 

O 

Weight. 

CO 

2 

1 

Sucrose. 

JUICES: 
Dilute              ' 

Clarified 

Filtered 

SYRUP  : 
In  effects.        i 

In  tanks 

FIRST  MASSECUITE: 
In  pans 

In  mixers  

In  crystals. 

Total  product  

Available  sugar 

00    0 

00   O 

00    I 

First  molasses 

92  CALCULATIONS  USED  IN 

Total  Product. 
Total  weight  =  the  sum  of  the  weight  of  the  juice, 

syrup,  and  first  massecuite. 
Wgt.  solids    =The  sum  of  the  solids  of  the  juice, 

syrup,  and  first  massecuite; 
Wgt.  sucrose  =  the  sum  of  the  sucrose  of  the  juice, 

syrup,  and  first  massecuite. 

Brix  =  weight  of  solids  X 100  -f-  total  weight ; 

Sucrose          =  weight  of  sucrose  X 100  -s-  total  wgt. ; 
Purity  =  weight  of  sucrose  Xioo-i-  weight  of 

solids. 

Available  Sugar. — Brix,  Sucrose  and  Purity. — 
Either  by  analysis  of  same  grade  of  sugar  made 
previous  or  from  Table  No.  VII,  which  gives  the 
Brix  and  purity  for  sugars  of  different  polariza- 
tions. In  the  first  case,  the  formula  would  be 

(Pur.  total  Prod. —  Pur.  ist  molasses) 
Brix  sugar  (Pur.  sugar  — Pur.  ist  molasses) 

multiplied  by  the  weight  of  the  solids.     In  the 
second  case  the  formula  would  be 

(Pur.  total  prod. —  Pur.  ist  molasses)  factor 
multiplied  by  the  weight  of  the  solids. 

Weight  Solids  in  Sugar. — Total  weight  X Brix 
of  sugar. 

Weight  Sucrose  in  Sugars. — Total  weight  X  per 
cent  sucrose. 


CANE-SUGAR  FACTORIES 


93 


Weight  of  Solids  in  Molasses. — Weight  solids  in 
total  product— Solids  in  sugar. 

Weight  of  Sucrose  in  Molasses. — Weight  sucrose 
in  total  product  — Sucrose  in  sugar. 

Brix  of  Molasses. — Since  there  is  always  a  certain 
amount  of  dilution  caused  by  washing  the  sugar, 
the  Brix  of  the  molasses  is  taken  to  be  the  same 
as  when  shipped,  and  the  weight  and  gallons 
calculated  from  the  weight  of  the  solids. 

Weight. — Weight  solids  -j-  Average  Brix  of  molas- 
ses shipped. 

Gallons. — Weight  solids-:- Weight  solids  in  i  gal., 
or,  Weight  of  molasses  -r- Weight  of  gallon.  (See 
Table  No.  VI.) 

Purity. — Weight  of  sucrose  XIOO-T- Weight  of 
solids. 


TOTAL  Y.  C.  SUGAR 


Part  2. 


Products. 

x 
*£ 

m 

Sucrose. 

£. 

•c 

3 
& 

Packages. 

Weight. 

4 

*o 

1 

Sucrose. 

Y  C  Sugar  —  Weighed 

Y.  C.  Sugar  —  In  bins.. 
Y.  C  Sugar  —  In  Stock 

Total  Y.  C  Sugar 

Previous  report. 

For  Run. 

94  CALCULATIONS  USED  IN 

Y.  C.  Sugar,  Weighed. — The  weight  of  all  sugars, 
to  date,  is  found  under  Form  17,  with  the  weights 
of  the  solids  and  sucrose  which  may  be  copied 
into  the  above  form. 

Y.  C.  Sugar,  In  Bins. — The  weight  of  any 
sugar  in  bins  is  estimated,  a  sample  analyzed  for 
total  solids  and  sucrose,  and  all  calculations  made 
as  in  sugars  weighed. 

Y.  C.  Sugar,  In  Stock. — All  columns  are  filled 
in  from  Part  i,  following  the  heading  "  available 
sugar." 

Total  Y.  C.  Sugar. — Add  columns  headed, 
packages,  weight,  solids,  and  sucrose,  and  ob- 
tain the  average  analysis  in  the  usual  manner. 

Previous  Report. — The  total  Y.  C.  sugars  in 
the  previous  report  are  copied  after  the  heading 
"  Previous  Report." 

For  Run. — The  weight  of  the  sugar,  solids,  and 
sucrose  in  the  previous  report  are  subtracted  from 
the  total  Y.  C.  sugars,  giving  the  weight  of  the 
sugar,  solids,  and  sucrose  for  the  run.  The 
average  analysis  is  found  as  usual. 


CANE-SUGAR  FACTORIES 
FIRST  MOLASSES 


95 


Part  3. 


Products. 

X 

i 

>> 

§ 

.e 

bfl 

ID 

i 

n 

| 

C/2 

1 

o 

£ 

O 
C/3 

^ 

Molasses  shipped 

Molasses  in  tanks 

Molasses  in  stock. 

Total  molasses 

Previous  report 

For  run              •'.... 

All  the  calculations  for  this  part  are  identical 
with  that  of  Part  2. 


TOTAL  SUGAR  AND  MOLASSES 


Part  4. 


Products.  ; 

x' 

'C 
PQ 

Sucrose. 

>, 
1 

Weight. 

03 

3 
1 

Sucrose. 

Total  sugar.  .  .  .'  
Total  molasses.  .... 





Total  product. 

Previous  report 

For  run 

Total  Sugar. — Copied  from  Part  2. 
Total  Molasses. — Copied  from  Part  3. 

The  particular  object  in  combining  the  weight 
of  the  sugar  and  molasses  in  Part  4  is  to  prove 


96  CALCULATIONS  USED  IN 

whether  the  calculations  made  above  are  correct 
and  also  to  check  the  entire  work  of  the  lab- 
oratory in  the  chemical  control  of  the  factory. 
This  is  done  by  comparing  the  purity  of  the 
total  product  with  that  of  the  syrup  used  in  the 
manufacture,  for  if  there  has  been  no  mechanical 
or  chemical  losses  during  the  boiling  and  curing 
processes,  they  should  be  identical,  but  if  not, 
and  the  purity  of  the  total  product  is  higher  or 
lower  than  that  of  the  syrup,  the  cause  is  found, 

First,  in  the  weight  of  the  molasses. 
Second,  in  the  weight  of  the  sugar. 

Third,  in  data  used  for  the  stock  on  hand  cal- 
culation. 

Fourth,  in  the  analysis  or  methods  of  analysis 
used. 

Fifth,  in  the  sampling  of  the  products. 

Assuming  an  error  in  the  weight  of  the  molasses 
the  correct  amount  may  be  determined  by  means 
of  the  formula  for  mixtures. 

Let 

Purity  of  total  product  be 80 

Purity  of  syrup 78 

Purity  of  sugar 98 

Purity  of  molasses 50 

Weight  of  sugar — tons  solids 1000 

Weight  of  molasses — tons  solids. . . .  600 


CANE-SUGAR  FACTORIES  97 

Then, 

1000(08-78) 

Ac         7I4t°nS- 

The  weight  of  the  molasses  would  therefore  be 
714  tons  instead  of  600.  But  if  the  weight, 
600  tons,  was  the  correct  one  and  the  error  in 
the  sugar,  it  would  be  detected  by  the  same 
formula. 

600(78-  50)  _ 
-- 


The  weight  of  the  sugar  would  be  840  tons 
instead  of  1000  tons  solids.  But  if  the  molasses 
has  been  weighed  or  the  original  weight  confirmed, 
and  there  is  no  chance  for  an  error  in  the  weight 
of  the  sugar,  the  measurements  and  analysis 
used  in  calculating  the  stock  on  hand  should  be 
inspected,  and  the  mistakes  corrected  if  any  should 
be  found.  But  if  there  is  no  error  found  in  the 
first  three  causes  for  the  difference  in  the  two 
purities,  then  the  work  of  sampling  and  analysis 
in  the  laboratory  must  be  investigated.  A  hydro- 
meter used  that  is  not  correct  will  cause  a  dif- 
ference in  the  purities  of  the  total  products,  by 
increasing  or  decreasing  the  tons  of  solid  matter 
accounted  for.  The  same  may  be  said  of  the 
flasks  used,  or  the  polariscope,  the  accuracy  of 
the  laboratory  work  having  a  direct  relation  to  the 
calculations  of  the  laboratory  report. 


98 


Part  i. 


CALCULATIONS  USED  IN 
STOCK  ON  HAND 

RAW  SUGAR  AND  MOLASSES 


Form  22. 


Products. 

1 

Sucrose. 

>, 

•e 

3 

A 

c'£ 

=2* 

C8(J 
O 

J3 
• 

1 

•  w 

T3 

1 

Sucrose. 

JUICES: 
Dilute  

Clarified. 

Filtered 

SYRUP: 
In  effects 

In  tanks 

FIRST  MASSECUITE: 
In  pans 

In  crystallizers 

SECOND  MASSECUITE 
In  pans  . 

In  crystallizers 

THIRD  MASSECUITE. 
In  oans 

In  crystallizers 

FIRST  MOLASSES. 

SECOND  MOLASSES. 

Total  product. 

Available  sugar.  .  .  . 

oo.  3 

06.0 

96  68 

Final  molasses.  .  .  . 

The  calculations  used  in  Form  20  are  the  same 
as  that  in  Form  19.  Parts  2,  3,  and  4  are  also 
identical. 


CANE-GUGAR  FACTORIES 


99 


Part  id. 


STOCK  ON  HAND 

FIRST  SUGAR 


Form  23. 


Products. 

« 

Sucrose. 

>. 

•c 

3 

PH 

-  -4-3 

Is 

c«O 

O 

i 

8 

^ 

u 

•O 

3 

C/2 

Sucrose. 

JUICES  : 
Dilute 

Clarified 

Filtered 

SYRUP  • 

In  effects.        .    . 

In  tanks 

FIRST  MASSECUITE  : 
In  pans  

In  mixers 

Total  product 

Available  sugar 

00  •  3 

06  .0 

06.68 

First  molasses 

100 


CALCULATIONS  USED  IN 


SECOND   SUGAR 


Part  ib. 


Products. 


FIRST  MOLASSES: 

In  stock 

Tanks 

SECOND  MASSECUITE 

Pans. . 

Crystal 

Total  product. 
Available  sugar.  .  . 
Second  molasses. .  . 


THIRD  SUGAR 


Part  ic. 


Products. 

.2 

PQ 

Sucrose. 

>, 

1 

ft 

p 

jg 
B 

1 

T3 

1 

C/3 

Sucrose. 

SECOND  MOLASSES: 
Stock   

Tanks 

THIRD  MASSECUITE: 
Pans. 

Tanks 

Total  products 

Available  sugar.  .  .  . 

07  .  7 

88.0 

00.07 

Final  molasses 

CANE-SUGAR  FACTORIES 


101 


TOTAL  SUGARS 


Part  2. 


Products. 

K' 
•c 
H 

Sucrose. 

>, 

1 

If 

•3^ 
O 

.£ 
1 

1 

"2 
1 

C/2 

Sucrose. 

FIRST  SUGARS: 
Weighed 

Stock 

Total 

SECOND  SUGARS: 
Weighed 

Stock 

Total  

Third  sugars. 

Total  sugars 

Previous 

For  run   . 

TOTAL  FINAL  MOLASSES 


Part  3. 


Products. 

J 

•c 

PQ 

Sucrose. 

>> 

I 

Gallons. 

<J 

x 

M 

1 

d 

•d 

1 

Sucrose. 

MOLASSES: 
Shipped 

Tanks  

Stock.  . 

Total  molasses.  . 

Previous   . 

For  run 

Part  4  is  the  same  as  in  Form  19. 


102  CALCULATIONS  USED  IN 


CHAPTER  VI 

LABORATORY  REPORTS 

THE  laboratory  report  is  a  condensed  statement 
of  the  work  of  the  factory  compiled  by  either  the 
superintendent  in  charge  of  the  manufacture  or 
the  head  chemist  from  the  data  contained  in  the 
previous  forms.  The  object  of  the  report  is  to 
present  to  the  management  and  owners,  in  a 
concise  and  systematic  manner,  the  progress 
made  in  the  grinding,  and  by  means  of  comparing 
consecutive  runs,  determine  whether  the  maxi- 
mum results  are  being  obtained.  The  report 
contains  totals,  averages  of  analyses,  and  such 
percentages  that  give  definite  information.  A 
comparison  of  reports  from  Louisiana  and  the 
tropics  shows  a  marked  difference,  due  partly 
to  the  individuality  of  the  men  in  charge  and 
partly  to  the  methods  of  manufacture.  For  ex- 
ample, in  Louisiana  the  yield  is  calculated  as 
pounds  per  ton  of  cane,  whereas  in  other  countries 
this  is  given  as  per  cent  on  cane.  Then,  too,  in 
the  tropics  one  grade  of  sugar  is  made,  while  in 
Louisiana  two  and  sometimes  three  are  manu- 
factured. For  this  reason  a  typical  form  of 
laboratory  report  is  given,  which  is  adapted 


CANE-SUGAR  FACTORIES 


103 


the  conditions  existing  in  Louisiana,  which  will 
be  followed  by  such  changes  as  will  be  necessary 
to  make  it  suitable  for  factories  in  the  tropics. 

THE SUGAR  CO. 

LABORATORY   REPORT  Form  24. 

Run  No From 191 ....  to  191 .... 


For  Run. 

To 

Date. 

WORK  OF  THE  MILLS: 

Total  hours  available  for  grinding. 

Actual  grinding  time. 

Lost  time — Per  cent  available  time. 

Tons  of  cane  ground. 

Tons  of  cane  ground  per  hour. 

Rate  of  grinding  per  day. 

Per  cent  mill  extraction. 

Per  cent  dilution. 

Per  cent  saturation  (by  calculation). 

Per  cent  admixture. 

Bagasse  ratio. 

Roller  speed  per  minute  in  feet. 

Tons  of  cane  per  lineal  foot,  first  mill. 

Per   cent    sucrose   extracted    from    sucrose   in 
juice. 


104  CALCULATIONS  USED  IN 

YIELD  OF  SUGAR  AND  MOLASSES: 

Pounds  first  sugar  made  and  estimated. 
Pounds  second  sugar  made  and  estimated. 
Pounds  total  sugar  made  and  estimated. 

Per  ton  of  cane, 

First  sugar. 
Second  sugar. 
Total  sugar. 
Sugar  weighed. 
Sugar  in  process. 

Pounds  total  sugar  made  per  hour   (grinding 

time). 
Rate  per  day,  in  packages. 

Pounds  total  sugar  reduced  to  basis  of  96  test. 
Pounds  96  test  sugar  per  ton  of  cane. 
Pounds  96  test  sugar  for  i  per -cent  sucrose  in 
normal  test. 

Gallons  of  molasses  made  and  estimated. 

Gallons  of  molasses,  per  ton  of  cane. 
Gallons  of  molasses  per  hour. 
Rate  per  day. 


CANE-SUGAR  FACTORIES  105 

SUCROSE  ACCOUNT: 
Per  ton  of  cane, 

Pounds  sucrose  in  cane. 

Pounds  sucrose  in  juice. 

Pounds  sucrose  in  bagasse. 

Pounds  sucrose  in  sugars. 

Pounds  sucrose  in  molasses. 

Pounds  sucrose  lost  in  manufacturing. 

Per  cent  sucrose  in  juice  from  sucrose  in  cane. 
Per  cent  sucrose  in  sugar  from  sucrose  in  cane. 

Per  cent  sucrose  in  sugars  from  sucrose  in  juice. 
Per  cent  sucrose  in  molasses  from  sucrose  in 

juice. 
Per  cent  sucrose  lost  in  mfg.  from  sucrose  in 

juice. 

Sucrose  lost — per  ton  of  cane. 
In  bagasse. 
In  molasses. 
In  manufacturing. 
Total. 

Per  cent  sucrose  lost — from  sucrose  in  cane. 
In  bagasse. 
In  molasses. 
In  manufacturing. 
Total. 


106  CALCULATIONS  USED  IN 

FUEL  ACCOUNT: 

Tons  bagasse  burned. 
Tons  coal. 
Gallons  fuel  oil. 
Cords  wood. 

B.T.U.  — per  ton-  of  cane. 
Bagasse. 
Coal. 
Oil. 
Wood. 

In  percentage. 

Bagasse. 
Coal. 
Oil. 
Wood. 

SUPPLIES  : 

Barrels  of  lime  used. 
Pounds  used — per  ton  of  cane. 
Pounds  sulphur  used. 
Pounds  used — per  ton  of  cane. 


CANE-SUGAR  FACTORIES  107 

COMPOSITION  OF  CANE  AND   BAGASSE 


Cane. 


For  Run.  To  Date 


For  Run. 


To  Date. 


Sucrose . 
Moisture .  .  . 

Fibre 

Non-sugars . 

COMPOSITION  OF  SUGARS 

i 

First  Sugar.       j     Second  Sugar.  Average. 

For  Run  To  Date  For  Run  To  Date  For  Run  To  Date 

Polarization  . 

Glucose 

Moisture.  . .  . 
Ash 

COMPOSITION  OF  FINAL  MOLASSES 

For  Run.         To  Date. 

Brix 

Sucrose. .  .  . 
Glucose. .  . . 
Non-sugars. 

Ratio 

Purity 

Ash.. 


io8 


CALCULATIONS  USED  IN 


COMPOSITION  OF  PRODUCTS  IN  PROCESS  OF 
MANUFACTURE 


Products. 

Brix. 

Sucrose 

Glucose 

Non- 
sugars. 

Ratio. 

Purity. 

Run 

Dilute  juice—  To  date 

Normal  juice. 

Residual  juice. 

Syrup. 

First  massecuite. 

First  molasses. 

Mixed  massecuite. 

Second  molasses. 

Third  massecuite. 

CANE-SUGAR  FACTORIES 
RESULTS  OF   CLARIFICATION 


log 


Glucose  Ratio. 

Purity. 

Increase. 

Decrease. 

Increase. 

Decrease. 

Dilute  to  Sulphured. 

Sulphured  to  Clarified..  .  . 
Claiified  to  Filtered.     . 

Clarified  to  Syrup  

Total  Hours  Available  for  Grinding. — Each  cal- 
endar day  of  the  grinding  season  multiplied  by 
24,  with  the  exception  of  the  first  and  last  days, 
where  a  deduction  is  made  for  the  part  of  the 
day  not  utilized  for  grinding. 

Lost  Time,  Per  Cent  Available  Time: 

i  oo  (Available  time  — actual  grinding  time) 
Available  time 

Bagasse  Ratio: 

100  (Per  cent  sucrose  in  bagasse) 
Per  cent  sucrose  in  normal  juice  ' 

Roller  speed  per  minute,  in  feet. — Circumference 
X  revolutions  per  minute. 

Tons  of  Cane  per  Lineal  Foot,  First  Mill: 

Tons  of  cane  ground  per  hour 
Length  of  roller  in  feet 


no  CALCULATIONS  USED  IN 

In  Spanish-speaking  countries  the  weights  differ 
slightly  from  the  American  standards,  so  that  a 
correction  must  be  made  if  the  specific  gravity 
tables  given  in  the  previous  chapter  are  to  be 
used  in  the  calculations.  Cane  and  sugar  are 
bought  and  sold  by  the  arroba,  or  25  pounds, 
Spanish  weight.  The  relation  between  the  two 
standards  and  factor  used  in  changing  from  one 
to  the  other  are  given  below: 

One  Spanish  pound    =460.1  grams. 
One  American  pound  =  453. 6  grams. 

Therefore, 

One  Spanish  pound  =  1.01433  American  pounds. 

One  arroba  =25.358    American  pounds. 

One  Spanish  ton  =2028.66  American  pounds. 

To    reduce    Spanish    tons    to    American    tons: 

Multiply  by  1.01433. 
To  reduce  arrobas  to  American  tons: 

Multiply  by  .01269. 

The  bags  used  in  shipping  the  raw  sugars  have 
a  capacity  of  either  12,  12.5  or  13  arrobas,  and 
weigh  304.3,  316.97  and  329.65  American  pounds. 
To  reduce  to  American  tons: 

Multiply  No.  of  12  arroba  bags  by  .1522 
Multiply  No.  of  12.5  arroba  bags  by  .1585 
Multiply  No.  of  13  arroba  bags  by  .1598 


CANE-SUGAR  FACTORIES  ill 

In  factories  where  the  cane  ground  is  reported 
in  arrobas,  the  following  should  be  added  to 
the  report,  under  the  heading  of  Work  of  the  Mill: 

Arrobas  of  cane  ground. 
Arrobas  of  cane  ground,  per  hour. 
Rate  of  grinding,  per  day. 

A  complete  change  is  made  in  the  part  of  the 
report  relating  to  the  yield,  and  in  the  sucrose 
account. 

YIELD  OF  SUGAR  AND  MOLASSES: 
No.  bags  of  sugar  weighed. 
No.  bags  in  process  of  manufacture. 
No.  bags — total. 
Per  cent  on  cane, 

Sugar  weighed. 

Sugar  in  process  of  manufacture. 

Total  sugar. 

Total  sugars.    Reduced  to  96  test 
basis. 

,.,  £  . .  , ,        100  per  cent  yield  96  test 

Factor  of  yield.  —  — -. . 

Per  cent  sucrose  in  normal  juice 

Bags  made  per  hour.     (Grinding  time.) 
Rate  per  day. 

Gallons  of  molasses. 

Gallons  of  molasses  per  ton  of  cane. 

Gallons  of  molasses  per  bag  of  sugar. 

Gallons  made  per  hour. 

Rate  per  day. 


112  CALCULATIONS  USED  IN 

SUCROSE  ACCOUNT: 
Tons  of  sucrose, 

In  cane. 

In  juice. 

In  bagasse. 

In  sugars. 

In  molasses. 

Lost  in  mfg. 
Per  cent  on  cane, 

In  cane. 

In  juice. 

In  bagasse. 

In  sugars. 

In  molasses. 

Lost  in  mfg. 
Per  cent  on  sucrose  in  cane, 

In  juice. 

In  bagasse. 

In  sugars. 

In  molasses. 

Lost  in  mfg. 
Per  cent  on  sucrose  in  juice, 

In  sugars. 

In  molasses. 

Lost  in  mfg. 
Sucrose  lost— per  cent  on  cane, 

In  bagasse. 

In  molasses. 

Lost  in  mfg. 

Total. 


CANE-SUGAR  FACTORIES  113 


CHAPTER   VII 

THE   CALCULATED   COMMERCIAL  YIELD  PER  TON 
OF   CANE 

THE  yield  of  commercial  products  depends  upon: 
First,  the  per  cent  mill  extraction. 

Second,    the    per    cent    sucrose     in     the 
extracted  juice. 

Third,  the  polarization  of  the  sugar  manu- 
factured. 

Fourth,  the  increase  of  the  purity  of  the 
syrup  over  the  purity  of  the  juice. 

Fifth,  the  mechanical  and  chemical  losses 
in  manufacturing. 

Sixth,  the  purity  of  the  final  molasses. 

In  the  following  tables  the  last  three  factors 
are  assumed  to  have  certain  definite  values,  based 
on  the  records  of  factories,  both  in  Louisiana 
and  the  tropics,  and  the  yield  calculated  for  the 
different  percentages  of  mill  extraction,  per  cent 
sucrose  in  the  juice  and  polarization  of  the  sugars. 


114  CALCULATIONS  USED  IN 

PROBLEM. — Find  the  number  of  pounds  of 
Yellow  Clarified  sugar  (99.0)  polarization  per 
ton  of  cane  and  also  the  number  of  gallons  of 
molasses,  when  the  juice  has  11.4  per  cent  sucrose. 

From  Table  No.  X  we  find 

11.0% 106.4  Ibs.  Y.  C.  sugar 

•4  (4X-97) 3.9 

11.4 IIO-3 

n.o 10.00  gals,  molasses 

.4  (4X.oi3) 05 


11.4 10.05 

Answer: 

Lbs.  Y.  C.  sugar 110.3 

Gals,  molasses 10.5 


CANE-SUGAR  FACTORIES  115 

TABLE  X 

YIELD  OF  SUGAR  AND  MOLASSES  FROM  ONE  TON 
OF  CANE 


Per  cent  sucrose  in  juice 

Polarization  of  sugar 99 . 0 

Brix  of  molasses 83 . 4 


Per  Cent 
Extraction. 

Pounds 
Sugar. 

Gallons 
Molasses. 

For  &  Per  Cent. 

Sugar. 

Molasses. 

68 

7Q.I 

8.7I 

.88 

.013 

69 

8o.2 

8.83 

.89 

Same  for 

70 

81.4 

8.96 

.90 

each  per 

7i 

82.6 

9.09 

.91 

cent 

72 

83-7 

9.22 

•93 

Extraction 

73 

84.8 

9-35 

•95 

74 

85.9 

9.48 

•97 

75 

87.I 

9.60 

•98 

76 

88.2 

9-74 

I.  00 

77 

89.4 

9-86 

i  .01 

78 

90.6 

9-99 

1.02 

79 

91.7 

IO.  12 

1.03 

80 

92.9 

10.  25 

1.04 

81 

.    94-1 

10.37 

1.05 

82 

95-3 

10.50 

I.  06 

n6 


CALCULATIONS  USED  IN 


TABLE  X— (Continued) 


YIELD  OF  SUGAR  AND  MOLASSES  FROM  ONE  TON 
OF  CANE 

10 

Per  cent  sucrose  in  juice 

Polarization  of  sugar 99 .  o 

Brix  of  molasses 83 . 4 


Per  Cent 
Extraction. 

Pounds 
Sugar. 

Gallons 
Molasses. 

For  t\s  Per  Cent. 

Sugar. 

Molasses. 

68 

87.9 

8.92 

.88 

.013 

69 

89.I 

9-05 

.89 

Same  for 

70 

90.4 

9.18 

.91 

each 

71 

91.7 

9-31 

.92 

per  cent 

72 

93-o 

9-45 

•93 

Extraction 

73 

94-3 

9.58 

•94 

74 

95-6 

9.71 

.96 

75 

96.9 

9.84 

•97 

76 

98.2 

9-97 

•98 

77 

99-5 

IO.  II 

•99 

78 

100.8 

10.23 

I.  01 

79 

IO2.O 

10.37 

1.02 

80 

103.3 

10.50 

1.03 

81 

IO4.6 

10.63 

1.04 

82 

105.9 

10.76 

1.  06 

CANE-SUGAR  FACTORIES 

TABLE  X — (Continued) 


117 


YIELD  OF  SUGAR  AND  MOLASSES  FROM  ONE  TON 
OF  CANE 

11 

Per  cent  sucrose  in  juice 

Polarization  of  sugar 99 .  o 

Brix  of  molasses 83 . 4 


Per  Cent 
Extraction. 

Pounds 
Sugar. 

Gallons 
Molasses. 

For  ^  Per  Cent. 

Sugar. 

Molasses. 

68 

96.6 

9-05 

.88 

.013 

69 

98.0 

9.18 

.89 

Same  for 

70 

99-4 

9.32 

.91 

each 

71 

100.8 

9-45 

.92 

per  cent 

72 

IO2.  2 

9-59 

•93 

Extraction 

73 

103.6 

9.72 

•94 

74 

105.0 

9.86 

.96 

75 

IO6.4 

IO.OO 

•97 

76 

107.8 

10.13 

.98 

77 

109.  2 

10.  26 

•99 

78 

110.6 

10.40 

I.  01 

79 

112.  O 

10-53 

i.  02 

80 

II3-4 

10.67 

1.03 

81 

II4.8 

10.80 

1.05 

82 

116.2 

10.94 

i.  06 

n8 


CALCULATIONS  USED  IN 


TABLE  X — (Continued) 


YIELD  OF  SUGAR  AND  MOLASSES  FROM  ONE  TON 
OF  CANE 

12 

Per  cent  sucrose  in  juice 


Polarizatior 
Brix  of  mol 

i  of  sugar  99  .  o 

asses                               83  4 

Per  Cent 
Extraction. 

Pounds 
Sugar. 

Gallons 
Molasses. 

For  A  Per  Cent. 

Sugar. 

Molasses. 

68 

105-4 

9.10 

.88 

•  013 

69 

107.0 

9-23 

.89 

Same  for 

70 

108.5 

9.36 

.91 

each 

7i 

IIO.  I 

9-50 

.92 

per  cent 

72 

in.  6 

9-63 

•93 

Extraction 

73 

113.2 

9.76 

•94 

74 

114.7 

9.89 

.96 

75 

116.3 

10.03 

•97 

76 

77 

117.8 
119.4 

10.  16 
10.29 

.98 
•99 

78 

120.9 

10.42 

I.  01 

79 

122.5 

10.56 

i.  02 

80 

124.1 

10.69 

1.03 

81 

125.6 

10.82 

1.04 

82 

127.1 

10.96 

i.  06 

CANE-SUGAR  FACTORIES 


119 


TABLE  X — (Continued) 


YIELD  OF  SUGAR  AND  MOLASSES  FROM  ONE  TON 
OF  CANE 

13 

Per  cent  sucrose  in  juice 

Polarization  of  sugar 99-0 

Brix  of  molasses 83 . 4 


Per  Cent 
Extraction. 

Pounds 
Sugar. 

Gallons 
Molasses. 

For  A  Per  Cent. 

Sugar. 

Molasses. 

68 

114.2 

9.07 

.88 

.013 

69 

II5-9 

9.21 

.89 

Same  for 

70 

117.6 

9-34 

.91 

each 

7i 

IIQ.  2 

9.48 

.92 

per  cent 

72 

I2O-9 

9.61 

•93 

Extraction 

73 

122.6 

9-74 

•94 

74 

124-3 

9.88 

.96 

75 

126.0 

10.01 

•97 

76 

127.6 

10.  15 

.98 

77 

129.3 

10.28 

•99 

78 

I3I.O 

10.41 

I.OI 

79 

132.7 

10.55 

1.02 

80 

134-4 

10.68 

1.03 

81 

136.0 

10.82 

I.OS 

82 

137.7 

10.96 

I.  06 

120 


CALCULATIONS  USED  IN 


TABLE  X— (Continued) 

YIELD  OF  SUGAR  AND  MOLASSES  FROM  ONE  TON 
OF  CANE 

14 

Per  cent  sucrose  in  juice 

Polarization  of  sugar 99. o 

Brix  of  molasses 83 . 4 


Per  Cent 
Extraction. 

Pounds 
Sugar. 

Gallons 
Molasses. 

For  d,  Per  Cent. 

Sugar. 

Molasses. 

68 

123.0 

8-99 

.88 

.013 

69 

124.8 

9.12 

.89 

Same  for 

70 

126.6 

9.26 

.90 

each 

7i 

128.4 

9-39 

.91 

per  cent 

72 

130.2 

9-52 

•93 

Extraction 

73 

132.0 

9-65 

•95 

74 

133-9 

9-79 

•97 

75 

135-7 

9.92 

.98 

76 

137-5 

10.05 

•99 

77 

139-3 

10.18 

I.  00 

78 

141.  1 

10.31 

i  .01 

79 

142.9 

10.44 

1.02 

80 

144.7 

10.58 

1.03 

81 

146.5 

10.71 

1.04 

82 

148.3 

10.84 

I.  06 

CANE-SUGAR  FACTORIES 


121 


TABLE  XI 


YIELD  OF  SUGAR  AND  MOLASSES  FROM   ONE   TON 
OF  CANE 

9 

Per  cent  sucrose  in  juice 

First  sugar,  polarization 99 .  o 

Second  sugar,  polarization 88 .  o 

Third  sugar,  polarization 88 .  o 

Final  molasses,  purity 25.0 


Per  Cent 
Extrac- 
tion. 

Pounds  of  Sugar. 

Molasses. 

First. 

Second. 

Third. 

Total. 

A% 

Gals. 

A% 

68 

7Q.I 

16.6 

8.9 

104.6 

1.46 

6.22 

.009 

69 

80.2 

16.8 

9.0 

106.0 

1.49 

6-31 

Same 

70 

81.4 

17.1 

9-2 

107.7 

1.50 

6.40 

for 

71 

82.6 

17-3 

9-3 

109.  2 

1-52 

6.49 

each 

72 

83.7 

17.6 

9-4 

II0.7 

i-55 

6-59 

per 

73 

84.8 

17.8 

9-6 

112.  2 

i-57 

6.68 

cent 

74 

85.9 

18.1 

9-7 

II3-7 

i.  60 

6.77 

Extrac- 

75 

87.1 

18.3 

9.8 

II5.2 

1.63 

6.86 

tion 

76 

88.2 

18.5 

IO.O 

Il6.7 

1.65 

6-95 

77 

89.4 

18.8 

10.  I 

Il8.3 

1.67 

7.06 

78 

90.6 

19.0 

IO.  2 

II9.8 

1.69 

7-iS 

79 

91.7 

19-3 

10.3 

I2I.3 

1.72 

7.24 

80 

92.9 

19-5 

10.5 

122.9 

1-73 

7-33 

81 

94.1 

19.7 

10.6 

124.4 

i-7S 

7.42 

82 

95-3 

20.  o 

10.8 

126.  I 

1.77 

7-52 

122 


CALCULATIONS  USED  IN 


TABLE  XI— (Continued) 

YIELD  OF  SUGAR  AND  MOLASSES  FROM  ONE  TON 
OF   CANE 

10 

Per  cent  sucrose  in  juice 

First  sugar,  polarization 99 .  o 

Second  sugar,  polarization 88.0 

Third  sugar,  polarization 88. o 

Final  molasses,  purity 25.0 


Per  Cent 
Extrac- 
tion. 

Pounds  of  Sugar. 

Molasses. 

First. 

Second. 

Third. 

Total. 

A% 

Gals. 

A% 

68 

87.9 

22.9 

8-4 

119.  2 

1.49 

5-86 

.009 

69 

89.I 

23-3 

8-4 

120.8 

1-52 

5-95 

Same 

70 

90.4 

23-6 

8-5 

122.5 

i-54 

6.04 

for 

7i 

91.7 

23-9 

8.6 

124.  2 

i-57 

6.13 

each 

72 

93-0 

24-3 

8-7 

I26.O 

1-59 

6.22 

per 

73 

94-3 

24.6 

8.8 

127.7 

1.61 

6-31 

cent 

74 

95-6 

25.0 

8-9 

I29-5 

1-63 

6.40 

Extrac- 

75 

96.9 

25-3 

9.0 

131.2 

1.65 

6.48 

tion 

76 

98.2 

25.6 

9.1 

132.9 

1.68 

6-57 

77 

99-5 

26.0 

9-2 

134-7 

1.70 

6.66 

78 

100.8 

26.3 

9-3 

136.4 

1-73 

6-75 

79 

102.0 

26.7 

9-4 

138.1 

i-75 

6.84 

80 

103-3 

27.0 

9-5 

139.8 

1.77 

6-93 

81 

104.6 

27-3 

9.6 

141-5 

i.  80 

7.02 

82 

105.9 

27.7 

9-7 

J43-3 

1.81 

7.10 

CANE-SUGAR  FACTORIES 


123 


TABLE  XI — (Continued) 


YIELD  OF  SUGAR  AND  MOLASSES  FOR  ONE  TON  OF 
CANE 

11 

Per  cent  sucrose  in  juice 

First  sugar,  polarization 99 .  o 

Second  sugar,  polarization 88 .  o 

Third  sugar,  polarization 88.0 

Final  molasses,  purity 25 .o 


Per  Cent 
Extrac- 
tion. 

Pounds  of  Sugar. 

Molasses. 

First. 

Second. 

Third. 

Total. 

iV% 

Gals. 

&& 

68 

96.6 

29.8 

7-7 

I34-I 

1-53 

5-39 

.0076 

69 

98.0 

30.2 

7.8 

136.0 

1-56 

5-47 

Same 

70 

99-4 

30.6 

7-9 

*37-9 

1.58 

5-55 

for 

71 

100.8 

3I-I 

8.0 

139-9 

1.61 

5-63 

each 

72 

IO2.  2 

31-5 

8.2 

141.9 

1.62 

5-71 

per 

73 

103.6 

31-9 

8-3 

143-8 

1-65 

5-79 

cent 

74 

105.0 

32.4 

8.4 

145-8 

1.66 

5.87 

Extrac- 

75 

106.4 

32.8 

8-5 

147-7 

1.70 

5-95 

tion 

76 

107.8 

33-3 

8.6 

149.7 

i   71 

6.03 

77 

109.  2 

33-7 

8.8 

I5I-7 

i-74 

6.  ii 

78 

110.6 

34-2 

8.9 

153-7 

1-75 

6.  20 

79 

112.  0 

34-6 

9.0 

155-6 

i-79 

6.28 

80 

II3-4 

35-o 

9.1 

157-5 

1-83 

6.36 

81 

II4.8 

35-5 

9.2 

159-5 

1.84 

6.44 

82 

Il6.  2 

35-9 

9-3 

161.4 

1.86 

6.52 

124 


CALCULATIONS  USED  IN 


TABLE  XI—  (Continued) 


YIELD  OF  SUGAR  AND  MOLASSES  FOR  ONE  TON  OF 
CANE 

12 

Per  cent  sucrose  in  juice 

First  sugar,  polarization 99 .  o 

Second  sugar,  polarization 88.0 

Third  sugar,  polarization 88.0 

Final  molasses,  purity 25.0 


Per  Cent 
Extrac- 
tion. 

Pounds  of  Sugar. 

Molasses. 

First. 

Second. 

Third. 

Total. 

i'o% 

Gals. 

A% 

68 

105.4 

37-1 

6.9 

149.4 

1-56 

4.80 

.0072 

69 

107.0 

37-6 

7.0 

151.6 

1-58 

4.87 

Same 

70 

108.5 

38.1 

7-i 

153-7 

1.61 

4-94 

for 

71 

IIO.  I 

38.7 

7.2 

156.0 

1.62 

5.02 

each 

72 

in.  6 

39-2 

7-3 

I58.I 

1.64 

5-09 

per 

73 

113.2 

39-7 

7-4 

160.3 

1.67 

5-i6 

cent 

74 

114.7 

40.2 

7-5 

162.4 

1.71 

5-23 

Extrac- 

75 

116.3 

40.8 

7-6 

164.7 

1.72 

5-31 

tion 

76 

117.8 

41-3 

7-7 

166.8 

1-75 

5.38 

77 

119.4 

41.9 

7-8 

169.  1 

1.76 

5-45 

78 

120.9 

42.4 

7-9 

I7I.2 

i.  80 

5-53 

79 

122.5 

42.9 

8.1 

173-5 

1.81 

5-6o 

80 

124.1 

43-5 

8.2 

175-8 

1.82 

5-67 

81 

125.6 

44.0 

8-3 

177.9 

1-85 

6.74 

82 

127.1 

44-5 

8-4 

180.0 

1.88 

5-82 

CANE-SUGAR  FACTORIES 


125 


TABLE  XI— (Continued) 

YIELD  OF  SUGAR  AND  MOLASSES  FROM  ONE  TON 
OF   CANE 

13 

Per  cent  sucrose  in  juice 

First  sugar,  polarization 99  •  o 

Second  sugar,  polarization 88 .  o 

Third  sugar,  polarization 88 .  o 

Final  molasses,  purity 25 .  o 


Per  Cent 
Extrac- 
tion. 

Pounds  of  Sugar. 

Molasses. 

First. 

Second. 

Third. 

Total. 

A% 

Gals. 

&% 

68 

II4.2 

44.8 

5-9 

164.9 

i-59 

4.08 

.0064 

69 

II5-9 

45-5 

6.0 

167.4 

i.  60 

4.14 

Same 

70 

117.6 

46.  i 

6.1 

169.8 

1.62 

4.21 

for 

71 

IIQ.  2 

46.8 

6.2 

172.2 

1.64 

4.27 

each 

72 

I2O.9 

47-4 

6.2 

174-5 

1.68 

4-34 

per 

73 

122.6 

48.1 

6-3 

177.0 

1.70 

4.40 

cent 

74 

124-3 

48.8 

6-4 

179-5 

1.72 

4-46 

Extrac- 

75 

I26.O 

49-4 

6-5 

181.9 

1-75 

4-53 

tion 

76 

127.6 

50.1 

6.6 

184-3 

1.77 

4-59 

77 

129.3 

50-7 

6.7 

186.7 

i.  80 

4.66 

78 

I3I.O 

5i-4 

6.8 

189.2 

1.81 

4-72 

79 

132.7 

52-1 

6.8 

191.6 

1.83 

4.78 

80 

134-4 

52-7 

6.9 

194.0 

1.86 

4.84 

81 

136.0 

53-4 

7.0 

196.4 

1.89 

4.91 

82 

137-7 

54-o 

7-1 

198.8 

1.91 

4.98 

126 


CALCULATIONS  USED  IN 


TABLE  XI—  (Continued) 


YIELD  OF  SUGAR  AND  MOLASSES  FROM  ONE  TON 
OF  CANE 

14     - 

Per  cent  sucrose  in  juice 

First  sugar,  polarization 99-0 

Second  sugar,  polarization 88.0 

Third  sugar,  polarization 88.0 

Final  molasses,  purity 25.0 


Per  Cent 
Extrac- 
tion. 

Pounds  of  Sugar. 

Molasses. 

First. 

Second. 

Third. 

Total. 

&% 

Gals. 

A% 

68 

123.0 

53-0 

4-8 

180.8 

1.61 

3-34 

.005 

69 

124.8 

53-7 

4.8 

183-3 

'1-63 

3-39 

Same 

70 

126.6 

54-7 

4-9 

186.0 

1-65 

3-44 

for 

71 

128.4 

55-3 

5-o 

188.6 

1.68 

3-49 

each 

72 

130.2 

56-1 

S-o 

191-3 

1.70 

3-54 

per 

73 

132.0 

56-9 

5-i 

194.0 

1.72 

3-59 

cent 

74 

133-9 

57-6 

5-2 

196.7 

i-75 

3-64 

Extrac- 

75 

135-7 

58.4 

5-3 

199.4 

1.77 

3-69 

tion 

76 

137-5 

59-2 

5-3 

202.  o 

i.  80 

3-74 

77 

139-3 

60.0 

5-4 

204.7 

1.81 

3-79 

78 

141.1 

60.7 

5-5 

207.3 

1-83 

3-84 

79 

142.9 

6i-5 

5-5 

209.9 

1.86 

3-89 

80 

1.44-7 

62.3 

5-6 

212.6 

1.89 

3-94 

81 

146-5 

63-1 

5-7 

215-3 

1.91 

3-99 

82 

148-3 

63-9 

5-7 

217.9 

i-93 

4.04 

CANE-SUGAR  FACTORIES 


127 


TABLE  XII 

YIELD  OF  SUGAR  AND  MOLASSES  FROM  ONE  TON 
OF  CANE 


Per  cent  sucrose  in  juice 

First  sugar,  polarization 96 . 0 

Second  sugar,  polarization 88. o 

Third  sugar,  polarization 88.0 

Final  molasses,  purity 25.0 


Per  Cent 
Extrac- 
tion. 

Pounds  of  Sugar. 

Molasses. 

First. 

Second. 

Third. 

Total. 

iV% 

Gals. 

iV% 

68 

87.2 

H-3 

8-5 

107.0 

1-51 

6.  02 

.0088 

69 

88.5 

ii«5 

8.6 

108.6 

1-52 

6.  10 

Same 

70 

89.8 

ix.  7 

8-7 

IIO.  2 

i-54 

6.  19 

for 

71 

91.1 

ii.  8 

8-9 

in.  8 

i-55 

6.28 

each 

72 

92.3 

12.0 

9.0 

113-3 

i-59 

6-37 

per 

73 

93-6 

12.  2 

9.1 

114.9 

1.62 

6.46 

cent 

74 

94-9 

12.3 

9.2 

116.4 

1.64 

6-55 

Extrac- 

75 

96.  2 

12-5 

9-4 

118.1 

1-65 

6.63 

tion 

76 

97-5 

12.7 

9-5 

119.7 

1.66 

6.72 

77 

98.7 

12.8 

9.6 

121.  I 

1.71 

6.81 

78 

IOO.O 

13.0 

9-7 

122.7 

i-73 

6.90 

79 

101.3 

13.2 

9-9 

124.4 

i-74 

6.99 

80 

IO2.6 

13-3 

IO.O 

125.9 

1.77 

7.07 

81 

103.9 

13-5 

IO.  I 

127.5 

1.78 

7.16 

82 

105.2 

13-7 

10.  2 

129.  I 

i.  80 

7-25 

128 


CALCULATIONS  USED  IN 


TABLE  XII— (Continued) 

YIELD  OF  SUGAR  AND  MOLASSES  FROM  ONE  TON 
OF   CANE 

10 

Per  cent  sucrose  in  juice 

First  sugar,  polarization 96 .  o 

Second  sugar,  polarization 88.0 

Third  sugar,  polarization 88.0 

Final  molasses,  purity 25.0 


Per  Cent 
Extrac- 
tion. 

Pounds  of  Sugar. 

Molasses. 

First. 

Second. 

Third. 

Total. 

A% 

Gals. 

&% 

68 

96.5 

17-5 

8.1 

122.  I 

i-44 

5.62 

.0083 

69 

97-9 

17.7 

8.2 

123.8 

i-47 

5-70 

Same 

70 

99-3 

18.0 

8-3 

125.6 

1.49 

5-78 

for 

71 

100.7 

18.2 

8.4 

127.3 

i-5i 

5-87 

each 

72 

IO2.  2 

18.5 

8-5 

129.2 

i-53 

5-95 

per 

73 

103.6 

18.8 

8-7 

I3I.I 

i-55 

6.03 

cent 

74 

IO5.O 

19.0 

8.8 

132.8 

i-57 

6.  ii 

Extrac- 

75 

106.4 

19-3 

8.9 

134-6 

i-59 

6.  20 

tion 

76 

107.8 

19-5 

9.0 

136.3 

1.61 

6.28 

77 

109.3 

19.8 

9.1 

138.2 

1.63 

6.36 

78 

no.  7 

20.  o 

9-3 

140.0 

1.66 

6-44 

79 

112.  1 

20.3 

9-4 

141.8 

1.68 

6-53 

80 

II3-5 

20.  6 

9-5 

143-6 

1.70 

6.61 

81 

II4.9 

20.8 

9.6 

145-3 

1.72 

6.70 

82 

116.3 

21.  I 

9-7 

147.1 

i-75 

6.78 

CANE-SUGAR  FACTORIES 


129 


TABLE  XII— (Continued) 

YIELD  OF  SUGAR  AND  MOLASSES  FROM  ONE  TON 
OF  CANE 

11 

Per  cent  sucrose  in  juice 

First  sugar,  polarization 96 .  o 

Second  sugar,  polarization 88.0 

Third  sugar,  polarization 88. 0 

Final  molasses,  purity 25 .  o 


Per  Cent 
Extrac- 
tion. 

Pounds  of  Sugar. 

Molasses. 

First. 

Second. 

Third. 

Total. 

&% 

Gals. 

&% 

68 

112.9 

16.1 

7-5 

136.5 

1  .46 

5-i8 

.0076 

69 

II4-5 

16.4 

7-6 

138.5 

1.48 

5-26 

Same 

70 

Il6.  2 

16.6 

7-7 

I40.5 

1-50 

5-33 

for 

71 

117.8 

16.9 

7-8 

142.7 

1-52 

5-41 

each 

72 

119-5 

17.1 

7-9 

144-5 

i-54 

5.48 

per 

73 

121.  2 

17-3 

8.0 

146.5 

1-58 

5.56 

cent 

74 

122.8 

17.6 

8.1 

148.5 

i.  60 

5-64 

Extrac- 

75 

124.5 

17-8 

8.2 

150.5 

1.62 

5-72 

tion 

76 

126.  I 

18.0 

8-3 

152.4 

1-65 

5-79 

77 

127.8 

18.3 

8-4 

154-5 

1.66 

5.87 

78 

129-5 

18.5 

8.6 

156.6 

1.67 

5-94 

79 

I3I.I 

18.8 

8-7 

158.6 

1.69 

6.03 

80 

132.8 

19.0 

8.8 

160.6 

1.72 

6.09 

81 

i3;44 

19.2 

8-9 

162.5 

1-75 

6.17 

82 

136.1 

19-5 

9.0 

164.6 

1.77 

6.25 

130 


CALCULATIONS  USED  IN 


TABLE  XII— (Continued) 

YIELD  OF  SUGAR  AND  MOLASSES  FROM  ONE  TON 
OF  CANE 

12 

Per  cent  sucrose  in  juice 

First  sugar,  polarization 96 .  o 

Second  sugar,  polarization 88.0 

Third  sugar,  polarization 88.0 

Final  molasses,  purity 25.0 


Per  Cent 
Extrac- 
tion. 

Pounds  of  Sugar. 

Molasses. 

First. 

Second. 

Third. 

Total. 

A% 

Gals. 

A% 

68 

129.9 

14-5 

6-7 

151.1 

1.48 

4.64 

.0067 

69 

131.8 

14-7 

6.8 

153-3 

1-51 

4.72 

Same 

70 

133-7 

14.9 

6-9 

155-5 

i-54 

4.78 

for 

71 

135-6 

I5-I 

7.0 

157-7 

i-55 

4.86 

each 

72 

137-5 

15-3 

7-i 

159-9 

i-57 

4.92 

per 

73 

139-5 

15-6 

7.2 

162.3 

1-58 

4-99 

cent 

74 

141.4 

15-8 

7-3 

164.5 

i.  60 

5-05 

Extrac- 

75 

143-3 

16.0 

7-4 

166.7 

1.63 

5.12 

tion 

76 

I45-2 

16.2 

7-5 

168.9 

1.66 

5-19 

77 

147.1 

16.4 

7-6 

I7I.I 

1.69 

5-26 

78 

149.0 

16.6 

7-7 

173-3 

1.70 

5-32 

79 

I50-9 

16.8 

7-8 

175-5 

1.72 

5-39 

80 

152.8 

17.1 

7-9 

177-8 

1.74 

5-46 

81 

154-7 

17-3 

8.0 

180.0 

1.76 

5-53 

82 

i56-7 

17-5 

8.1 

182.3 

1.78 

5-59 

CANE-SUGAR  FACTORIES 


TABLE  XII — (Continued) 

YIELD  OF  SUGAR  AND  MOLASSES  FROM  ONE  TON 
OF   CANE 

13 

Per  cent  sucrose  in  juice 

First  sugar,  polarization 96.0 

Second  sugar,  polarization 88.0 

Third  sugar,  polarization 88.0 

Final  molasses,  purity 25.0 


Per  Cent 
Extrac- 
tion. 

Pounds  of  Sugar. 

Molasses. 

First. 

Second. 

Third. 

Total. 

ft% 

Gals. 

i'0% 

68 

147-5 

12.6 

5-8 

165.9 

1.50 

4.04 

.0059 

69 

149-7 

12.8 

5-9 

168.4 

1.52 

4.  IO 

Same 

70 

I5I-9 

13.0 

6.0 

170.9 

1.63 

4.16 

for 

?i 

154-0 

I3-1 

6.1 

173.2 

1.56 

4.22 

each 

72 

156.  2 

i3-3 

6.1 

175-6 

1.  60 

4.27 

per 

73 

158.4 

i3-5 

6.2 

178.1 

1.62 

4-34 

cent 

74 

160.5 

i3-7 

6-3 

180.5 

1.63 

4.40 

Extrac- 

75 

162.7 

13-9 

6-4 

183.0 

1.66 

4-45 

tion 

76 

164.9 

14.1 

6-5 

185.5 

1.67 

4-51 

77 

167.  I 

i4-3 

6.6 

188.0 

1.69 

4-57 

78 

169.2 

14.4 

6-7 

190.3 

1.72 

4-63 

79 

I7I.4 

14.6 

6.7 

192.7 

1-75 

4.69 

80 

173-6 

14.8 

6.8 

195-2 

i.77 

4-75 

81 

175-7 

i5-o 

6-9 

197.6 

1.79 

4.81 

82 

177.9 

i5-2 

7.0 

200.1 

1.81 

4.86 

132 


CALCULATIONS  USED  IN 


TABLE  XII— (Continued) 

YIELD  OF  SUGAR  AND  MOLASSES  FROM  ONE  TON 
OF  CANE 

14 

Per  cent  sucrose  in  juice 


First  sugar,  polarizj 
Second  sugar,  polar 

ition                  96  < 

> 

> 

ization.  .       .    88.  < 

Third  sugar,  polarization  88.0 

Final  molasses,  purity  25.0 

Per  Cent 

Pounds  of  Sugar. 

Molasses. 

Extrac- 

tion. 

First. 

Second. 

Third. 

Total. 

A% 

Gals. 

A% 

68 

165.7 

10.4 

4.8 

180.9 

1-52 

3-34 

.005 

69 

168.2 

io-5 

4-9 

183.6 

1-54 

3-39 

Same 

70 

170.6 

10.7 

4-9 

186.2 

1-56 

3-44 

for 

71 

173.0 

10.8 

5  o 

188.8 

1-59 

3-49 

each 

72 

175-5 

II.  0 

5-i 

191.6 

1.62 

3-54 

per 

73 

177  9 

II  .  2 

5-2 

194-3 

i  .64 

3-59 

cent 

74 

180.3 

ii  -3 

5  5 

196.8 

1.66 

3-64 

Extrac- 

75 

182.8 

ii-5 

5  3 

199.6 

1.67 

3-68 

tion 

76 

185.2 

ii.  6 

5-4 

202.2 

1.69 

3-73 

77 

187.7 

n.  8 

5-4 

204.9 

1.72 

3-78 

78 

190.  i 

11.9 

5-5 

207.5 

1.74 

3-83 

79 

192.6 

12.  I 

5-6 

210.3 

1.77 

3-88 

80 

195-0 

12.  2 

5-7 

212.9 

1.79 

3-93 

81 

197.4 

12.4 

5-7 

215-5 

1.81 

3.98 

82 

199-8 

12.6 

5-8 

218.2 

1-83 

4-03 

CANE-SUGAR  FACTORIES 


133 


TABLE  XIII 

"RENDIMIENTO" 

14 

Per  cent  sucrose  in  juice 
Polarization 96 


Mill 
Extrac- 
tion. 

Purity  of  Final  Molasses. 

A  of 
One 
Per 
Cent. 

30 

35 

40 

45 

50 

70 

9.  10 

8-93 

8.75 

8-53 

8.25 

•073 

71 

9-23 

9.06 

8.87 

8.65 

8.36 

.074 

72 

9-36 

9.19 

9.00 

8.78 

8.49 

•075 

73 

9.48 

9-32 

9.12 

8.90 

8.61 

.076 

74 

9.61 

9-45 

9-25 

9.02 

8.73 

.077 

75 

9-74 

9.58 

9-37 

9.14 

8.85 

.078 

76 

9.87 

9.70 

9-50 

9.27 

8.96 

.079 

77 

IO.OO 

9-83 

9.62 

9-39 

9.08 

.080 

78 

10.13 

9.96 

9-75 

9-51 

9.21 

.081 

79 

10.26 

10.09 

9.87 

9-63 

9-33 

.081 

80 

10.39 

IO.  22 

IO.OO 

9-74 

9-45 

.082 

81 

10.52 

iQ-35 

IO.  12 

9.87 

9-57 

•083 

82 

10.65 

10.48 

10.  25 

9.99 

9.69 

.084 

83 

10.78 

10.  60 

10.37 

IO.  II 

9.81 

•  085 

134 


CALCULATIONS  USED  IN 


TABLE  XIII—  (Continued) 

"RENDIMIENTO" 

15 

Per  cent  sucrose  in  juice 
Polarization 96.0 


Mill 
Extrac- 
tion. 

Purity  of  Final  Molasses. 

A  of 

One 
Per 

Cent. 

30 

35 

40 

45 

so 

70 

9.80 

9.66 

9-47 

9-25 

8.96 

.074 

71 

9-94 

9.80 

9.61 

9-37 

9.09 

-075 

72 

10.09 

9-93 

9-75 

9-52 

9-23 

.076 

73 

IO.  21 

10.07 

9.89 

9-65 

9-37 

.077 

74 

10-34 

IO.  22 

IO.O2 

9.78 

9-50 

.078 

75 

10.49 

10.35 

10.  15 

9.91 

9.64 

.079 

76 

10.65 

10.48 

10.28 

IO.O2 

9-77 

.080 

77 

10.79 

10.61 

IO.4I 

IO.I8 

9.89 

.081 

78 

10.93 

iQ-75 

10.55 

10.32 

10.03 

.082 

79 

11.07 

10.89 

10.68 

10-45 

10.  16 

.084 

80 

II.  21 

ii.  02 

10.82 

10.  56 

10.  29 

-085 

81 

"•35 

ii.  16 

10.95 

10.72 

10.41 

.086 

82 

11.49 

11.30 

11.09 

10.85 

10.54 

.087 

83 

11.63 

n-43 

II  .  22 

10.99 

10.67 

.089 

CANE-SUGAR  FACTORIES 


135 


TABLE  XIII—  (Continued) 

"RENDIMIENTO" 

16 

Per  cent  sucrose  in  juice 

Polarization 96 . 0 


Mill 
Extrac- 
tion. 

Purity  of  Final  Molasses. 

Ad 

One 
Per 
Cent. 

30 

35 

40 

45 

so 

70 

10.52 

10.38 

IO.  22 

IO.OO 

9.76 

-075 

71 

10.67 

10-55 

10.37 

10.14 

9.90 

.076 

72 

10.82 

10.68 

10.51 

10.28 

10.04 

.077 

73 

IO.Q7 

10.83 

10.66 

10.33 

10.18 

.078 

74 

II.  12 

10.98 

10.80 

10.57 

10.32 

.079 

75  - 

II.  27 

11.13 

iQ-95 

10.  71 

10.46 

.080 

76 

11.42 

11.27 

11.09 

10.85 

10.  60 

.081 

77 

n-57 

11.42 

ii  .  24 

10.99 

10.74 

.081 

78 

11.72 

n-57 

11.38 

11.14 

10.88 

.082 

79 

11.87 

11.72 

n-53 

11.28 

1  1.  02 

.082 

80 

12.02 

11.87 

ii  .67 

ii-43 

ii.  16 

.083 

81 

12.17 

1  2.  O2 

11.82 

11-57 

11.30 

.083 

82 

12.32 

12.17 

11.96 

11.71 

11.44 

.084 

83 

12.47 

12.31 

12.  II 

11.85 

tii-58 

.085 

136 


CALCULATIONS  USED  IN 


TABLE  XIII—  (Continued) 

"RENDIMIENTO" 

17 

Per  cent  sucrose  in  juice 
Polarization 96 .  o 


Mill 
Extrac- 
tion. 

Purity  of  Final  Molasses. 

uof 

One 
Per 
Cent. 

30 

35 

40 

45 

50 

70 

II  .  24 

ii.ii 

10.95 

10.76 

iQ-53 

-075 

71 

H-39 

11.27 

ii.  ii 

10.91 

10.68 

.076 

72 

H-55 

11.42 

11.27 

II.O7 

10.83 

.077 

73 

11.71 

11.58 

11.42 

1  1.  .22 

10.98 

.078 

74 

11.87 

11.73 

11-57 

u-37 

II.  12 

.079 

75 

12.03 

11.89 

11.72 

11.52 

11.27 

.080 

76 

12.19 

12.04 

11.88 

11.67 

11.42 

.081 

77 

12.35 

12.  2O 

12.03 

11.82 

n-57 

.082 

78 

12.52 

12.35 

12.  19 

11.98 

11.71 

.083 

79 

12.68 

12.50 

12-34 

12.13 

11.86 

.084 

80 

12.84 

12.66 

12.50 

12.28 

I2.OI 

.085 

81 

13.00 

12.  8l 

12.65 

12.43 

12.15 

.086 

82 

13.16 

12.97 

12.  8l 

12.59 

12.30 

.086 

83 

13-32 

13.12 

12.96 

12.74 

12.45 

.087 

CANE-SUGAR  FACTORIES 


137 


TABLE  X.III— (Continued) 

"RENDIMIENTO" 

18 

Per  cent  sucrose  in  juice 
Polarization 96 .  o 


Mill 
Extrac- 
tion. 

Purity  of  Final  Molasses. 

T'O  Of 

One 
Per 
Cent. 

30 

35 

40 

45 

50 

70 

11.96 

11.84 

II.  70 

11.51 

11.30 

.078 

71 

12.13 

12.  OI 

11.86 

11.67 

II  .46 

•079 

72 

12.30 

12.17 

12.03 

11.83 

11.62 

.080 

73 

12.46 

12-33 

12.  IO 

11.99 

11.77 

.082 

74 

12.63 

12.50 

12-35 

12.  l6 

H-93 

084 

75 

12.79 

12.66 

12.51 

12.32 

12.09 

.086 

76 

12.96 

12.83 

12.68 

12.48 

12.25 

.087 

77 

I3-I3 

12.99 

12.84 

12.64 

12.40 

.088 

78 

I3-50 

13.16 

13.02 

12.  8l 

12.56 

.089 

79 

13-47 

13-32 

13.18 

12.97 

12.72 

.090 

80 

I3-63 

13-49 

13-35 

13-13 

12.87 

.091 

81 

13.80 

13-65 

13-50 

13-30 

13-03 

•093 

82 

13-97 

13.82 

13.67 

13-45 

13-19 

.094 

83 

14.14 

13.98 

13-83 

13.62 

13-33 

.096 

CALCULATIONS  USED  IN 


TABLE  XIII— (Continued) 

"  RENDIMIENTO  " 

19 

Per  cent  sucrose  in  juice 
Polarization 96 .  o 


Mill 
Extrac- 
tion. 

Purity  of  Final  Molasses. 

iVof 
One 
Per 
Cent. 

30 

35 

40 

45 

so 

70 

12.71 

12.  6l 

12.48 

12.31 

12.  II 

71 

12.89 

12.79 

12.66 

12-59 

12.28 

72 

13.08 

12.97 

12.83 

12.66 

12.46 

73 

13.26 

13.15 

13.01 

12.84 

12.64 

74 

13-45 

13.33 

13-19 

13.01 

12.82 

75 

13-63 

13-51 

13-37 

13-19 

12.98 

76 

13.80 

13.69 

13-55 

13-36 

13.15 

77 

13.98 

13.87 

13-73 

13-54 

13-33 

78 

14.17 

14.05 

13.90 

i3-7i 

I3.50 

79 

14-35 

14.23 

14.08 

13-88 

I3.6I 

80 

J4-53 

14.41 

14.  26 

14.06 

I3-84 

81 

14.72 

14-59 

14  43 

14-23 

14.02 

82 

14.90 

14.77 

14.61 

14.41 

14.19 

83 

15.08 

14.95 

14-79 

14-58 

I4-36 

CANE-SUGAR  FACTORIES  139 


CHAPTER  VIII 

MANUFACTURING   ECONOMIES 

THE  financial  success  of  a  factory  depends  on 
obtaining  the  largest  amount  of  sugar  and  mo- 
lasses from  a  ton  of  cane  and  also  producing  the 
grade  which  will  net  the  greatest  profit.  The 
factors  that  influence  the  yield  are 

Mill  extraction; 

Maceration; 

Dilution  of  the  scums; 

Increase  of  purity  of  syrup; 

Decrease  of  purity  of  final  molasses. 

i.  Effect  of  Mill  Extraction  on  Yield. — Two 
tables  are  given  to  illustrate  the  effect  of  the  mill 
extraction  on  the  yield,  one  showing  the  actual 
yield  of  96  test  sugar  per  ton  of  cane  when  the 
per  cent  sucrose  in  the  juice  is  10  per  cent,  12 
per  cent,  and  14  per  cent,  and  the  final  molasses 
25  per  cent  purity,  and  the  other,  the  actual  gain 
in  pounds  of  sugar  per  ton  of  cane,  starting  with 
an  extraction  of  68  per  cent.  By.  multiplying 
the  pounds  available  by  the  price  of  96  test  sugar, 
the  gain  in  dollars  and  cents  is  obtained,  for  any 
increase  in  the  per  cent  extraction. 


140 


CALCULATIONS  USED  IN 


TABLE  XIV 

YIELD  OF  96  TEST  SUGAR  PER  TON  OF  CANE 


Per  Cent 
Extraction. 

Per  Cent  Sucrose. 

10.  0 

12.  O 

14.0 

68 

119.07 

148.59 

179-10 

69 

120.81 

150.78 

181.74 

70 

122.55 

152.97 

184.38 

71 

124.29 

155-16 

187.02 

72 

126.03 

157-35 

189.66 

73 

127.77 

159-54 

192.30 

74 

129.51 

161.73 

194.94 

75 

131-25 

163.92 

197-58 

76 

132.99 

i66.n 

200.  22 

77 

134-73 

168.30 

202.86 

78 

136.47 

170.49 

205.50 

79 

138.21 

172.68 

208.14 

80 

139-95 

174.87 

210.78 

81 

141.69 

177.06 

213.42 

82 

143-43 

179-25 

2l6.o6 

CANE-SUGAR  FACTORIES 


141 


TABLE  XV 

GAIN  IN  YIELD  DUE  TO  INCREASED  EXTRACTION 


Increase  in 
Extraction. 

Per  Cent  Sucrose. 

10.  O 

12.  O 

14.0 

I 

1.74 

2.19 

2.64 

2 

3.48 

4.38 

5-28 

3 

5.22 

6-57 

7.92 

4 

6.96 

8.76 

10.56 

5 

8.70 

10.95 

13.20 

6 

10.44 

13-14 

15-84 

7 

12.  l8 

15-33 

18.48 

8 

13.92 

17.82 

21.  12 

9 

15.66 

19.71 

23.76 

10 

17.40 

21.90 

26.40 

ii 

19.14 

24.09 

29.04 

12 

20.88 

26.28 

31.68 

13 

22.62 

28.47 

34-32 

14 

24.36 

30.66 

36.96 

Example: 

Price  of  96  test  sugar 5  cents 

Per  cent  sucrose  in  the  juice. . .   12% 
Increased  extraction 3  points 

To  find  actual  gain  in  cents  pen  ton  of  cane : 
6.57X5  =  10.33. 


142  CALCULATIONS  USED  IN 

2.  Effect  of  Maceration  on  the  Yield. — The 
addition  of  water  between  the  mills  is  for  the 
purpose  of  diluting  the  juice  in  the  bagasse,  there- 
by increasing  the  extraction  and  the  sucrose  re- 
covered. The  actual  results  are  difficult  to  cal- 
culate, since  the  efficiency  of  the  mills  depends 
largely  on  the  speed  of  the  rollers,  the  weight  on 
the  hydraulics,  and  the  regularity  of  the  feed.  By 
assuming  certain  data,  comparative  percentages 
may  be  obtained,  which  give  an  approximation 
of  the  work  performed. 

Kind  of  mill 9  roller 

Mill  extraction,  without  water 75. 00% 

Total  per  cent  admixture 50 

After  first  mill 40 

After  second  mill 60 

Per  cent  water  in  juice 80 

Per  cent  water  in  bagasse 20 

Per  cent  sucrose  in  normal  juice ....  12 
Ratio  of  fibre  in  bagasse  to  juice  in 

bagasse ,,, 1:1.5 


CANE-SUGAR  FACTORIES 


143 


TABLE  XVI 

EFFECT  OF  MACERATION 


Per  Cent 
Maceration. 

Pounds  Sucrose  Extracted  by 

Total  Increase. 

Per  Cent 
Efficiency. 

Pounds  96  Test 
Sugar  for  each 
per  cent. 

c 
o 

3 
P 

i 

4.0 

1.07 

i-73 

2.80 

2.80 

IOO.O 

•63 

8.0 

1.03 

i-43 

2.46 

5-26 

87.8 

•55 

12.  O 

I.  00 

I.  12 

2.12 

7-38 

75-7 

•  48 

16.0 

•94 

I  .01 

•95 

9-33 

69.6 

•44 

20.  o 

.90 

1.85 

•75 

11.08 

62.5 

•39 

24.0 

.87 

•  71 

•58 

12.66 

56.4 

•36 

28.0 

•83 

•59 

.42 

14.08 

50-7 

•32 

32.0 

.80 

•49 

.29 

15-37 

46.1 

.29 

36.0 

•77 

.41 

.18 

16.55 

41-8 

.26 

40.0 

•74 

•35 

.09 

17.64 

38-9 

.24 

The  most  important  information  is  contained  in 
the  last  two  columns,  which  show  the  compara- 
tive efficiency  of  the  first  4  per  cent  maceration, 
which  is  indicated  by  100  per  cent,  with  the 
subsequent  4  per  cent  additions;  also  the  average 
number  of  pounds  of  96  test  sugar  obtained  from 
each  per  cent  of  maceration. 

In  actual  practice  the  amount  of  water  added 
to  the  mill  depends  on  the  heating  surface  avail- 
able, the  cost  of  evaporation,  and  also  the  amount 
of  sugar  obtained  by  the  process.  Naturally  the 
per  cent  of  maceration  in  one  factory  cannot  be 


144  CALCULATIONS  USED  IN 

used  as  a  guide  for  maceration  in  any  other, 
but  the  data  necessary  must  be  worked  out 
independently.  For  example,  assume  that  the 
cost  of  evaporating  20  pounds  of  water  in  the 
effects  to  be  2  cents  and  sugar  sold  for  5  cents 
per  pound,  then  it  would  not  pay  to  add  more 
than  20  per  cent  of  water,  as  the  sugar  recovered 
between  16  per  cent  and  20  per  cent  is  only  .39 
pound,  worth  1.95  cents  and  not  sufficient  to 
warrant  further  additions,  which  would  entail  a 
loss. 

3.  The  Effect  of  Diluting  the  Scums  on  the  Yield. — 
Under  ordinary  conditions,  the  scums  that  are 
drawn  from  the  clarifiers  and  tanks  amount  to  10 
per  cent  on  the  weight  of  the  cane  ground,  and 
the  "  cake  "  taken  from  the  filter  presses,  to  .135 
per  cent,  having  the  following  composition  in  pounds 
per  ton  of  cane: 

Lime  precipitate  and  other  impurities    9  Ibs. 

Juice 18  Ibs. 

Total  weight 27  Ibs. 

Sucrose,  (assuming  12%  in  juice). .  . .     2.16  Ibs. 

In  order  to  obtain  one-half  of  the  sucrose  con- 
tained in  the  cake,  it  will  be  necessary  to  add 
to  the  scums  an  equal  weight  of  water,  thereby 
reducing  the  per  cent  sucrose  in  the  juice  to 
6  per  cent  and  the  sucrose  in  the  cake  to  1.08 
pounds  per  ton  of  cane.  But  in  order  to  recover 
the  i. 08  pounds  of  sucrose  in  96  test  sugar,  it 


CANE-SUGAR  FACTORIES  145 

will  be  necessary  to  evaporate  the  10  per  cent 
of  water  added,  or  less  than  .1  of  96  test  sugar 
for  each  i  per  cent  of  water  added.  Referring 
to  the  preceding  table  it  will  be  seen  that  i  per 
cent  maceration  between  36  per  cent  and  40  per 
cent  will  recover  .24  pound  of  96  test  sugar 
per  ton  of  cane,  or  double  the  amount  recovered 
when  diluting  the  scums.  For  this  reason,  the 
small  amount  of  sugar  obtained  for  the  water 
added,  it  would  not  be  profitable  to  use  water  at 
this  point  in  the  manufacturing  process. 

The  same  objection  does  not  hold  against  the 
practice  of  disintegrating  the  cake,  mix  with 
water  and  again  filter,  as  the  amount  of  water 
necessary  to  dilute  the  juice  will  be  but  18  pounds 
per  ton  of  cane,  and  the  sugar  recovered  for  i 
per  cent  maceration  .6  pound,  so  that,  under 
ordinary  conditions,  a  profit  may  be  expected, 
sufficient  to  justify  the  extra  work  called  for. 

4.  Effect  of  Increasing  the  Purity  of  the  Syrup 
on  the  Yield. — During  the  clarification  process,  a 
certain  part  of  the  non-sugars  present  in  the 
juice  are  removed,  thereby  increasing  the  purity 
of  the  syrup  and  also  the  pounds  of  available 
sugar  per  ton  of  cane.  Assuming  the  mill  extrac- 
tion to  be  75  per  cent,  the  gain  in  the  yield  from 
juices  having  a  sucrose  percentage  of  from  9  to 
14  is  shown  on  the  following  page. 


146 


CALCULATIONS  USED  IN 

TABLE  XVII 


Per  Cent 
Sucrose. 

One  Point. 

Two  Points. 

Three  Points. 

Q.O 

.90 

.80 

2.70 

10.6 

.92 

•84 

2-77 

II.  0 

•94 

.88 

2.82 

12.  O 

•95 

.90 

2.85 

13.0 

.96 

.92 

2.87 

14.0 

•97 

•94 

2.89 

The  gain  oi  one  point  in  purity  would  be 
equal  to  nearly  one  pound  of  96  test  sugar  per 
ton  of  cane,  and  is  sufficient  to  warrant  the  most 
careful  attention  to  the  process  of  clarification. 

5.  The  Effect  of  Lowering  the  Purity  of  the  Final 
Molasses  on  the  Yield. — 


TABLE  XVIII 


Per  Cent 


Average  Yield  Between  Purities. 


Sucrose. 

25-28 

35-38 

45-48 

9-o 

I.  O2 

.1.31 

!.96 

IO.O 

•95 

1.23 

1.85 

II.  0 

.88 

I  .  12 

1.71 

12.  O 

•79 

.98 

i-53 

13.0 

.68 

.84 

i-33 

14.0 

.60 

•67 

I  .  10 

CANE-SUGAR  FACTORIES  147 

The  cane-sugar  manufacturer  has  two  ways  of 
disposing  of  his  crop,  one  by  making  raw  sugars 
and  selling  to  the  refiners  and  the  other  by  pro- 
ducing a  grade  suitable  for  direct  consumption 
or  one  that  has  a  special  value  in  another  line 
of  manufacture.  In  the  former  case,  the  sugar 
has  only  a  "  sucrose  value,"  being  purchased  on 
the  percentage  of  pure  sugar  it  contains,  whereas 
the  latter  possesses,  besides  the  "  sucrose  value," 
an  "  intrinsic  value  "  as  well.  The  prices  paid 
for  sugar  having  an  intrinsic  value  are  higher,  but 
this  does  not  necessarily  indicate  a  larger  profit, 
since  there  is  a  greater  expense  for  manufacture 
and  the  market  is  not  as  certain  as  that  of  raw 
sugars.  It  is  therefore  a  serious  problem  to  de- 
cide what  grade  of  sugar  to  manufacture,  and  to 
do  this  intelligently  it  is  first  necessary  to  find 
out  the  market  quotations  and  then  the  yield 
to  be  expected  from  i  ton  of  cane.  With  this 
data  at  hand,  the  grades  of  sugar  bringing  the 
largest  returns  may  always  be  manufactured. 

In  purchasing  raw  sugars,  the  refiners  have 
selected  as  a  basis  for  settlement,  96  test,  or  sugars 
containing  96  per  cent  pure  sugar,  and  for 
molasses  sugars,  89  polarization,  and  regulate  the 
prices  of  other  tests  in  the  following  manner : 

For  each  degree  polarization  above  96,.  A  cent 
additional. 

For  each  degree  polarization  below  96,  to  94, 
TO  cent  deduction. 


148  CALCULATIONS  USED  IN 

For  each  degree  polarization  below  94,  |  cent 
deduction. 

There  is  a  difference  between  96  test  and  89 
test  of  75  cents  per  hundred. 

For  each  degree  polarization  above  89,  A  cent 
additional. 

For  each  degree  polarization  below  89,  rV  cent 
deduction. 

The  price  of  raw  sugars  follows  that  of  Standard 
Granulated,  and  this  in  turn  is  regulated  by  the 
world's  supply  and  demand,  the  average  dif- 
ference, between  the  two  grades,  covering  a 
period  of  ten  years  being  .83  cent  per  pound. 
Plantation  Granulated,  Yellow  and  White  Clari- 
fied, made  direct  from  the  cane,  sell  a  few  points 
under  Standard  Granulated.  The  prices  of  syrup, 
first,  second,  and  third  molasses,  follow  the  prices 
of  sugars  to  a  certain  extent,  so  that  all  the  prod- 
ucts obtained  from  the  cane  are  dependent  on 
whether  the  world  supply  is  adequate  for  the 
world's  consumption.  Still,  there  is  sufficient 
variation  in  the  market  quotations  to  warrant  the 
manufacture  of  certain  grades  at  one  time  and 
to  change  to  other  grades  when  conditions  are 
different.  This  is  especially  true  of  the  syrup 
and  molasses,  due  to  the  fact  that  the  purchaser 
represents  different  interests,  and  the  supply  and 
demand  is  as  much  dependent  on  the  yield  of 
corn,  from  which  commercial  glucose  is  made,  as 
the  world's  supply  of  sugar. 


CANE-SUGAR  FACTORIES 


149 


The  problems  relating  to  the  manufacture  of 
raw  sugars  will  first  be  discussed. 

i.  Does  it  Pay  to  Melt  Molasses  Sugars? — The 
object  of  melting  the  molasses  sugar  is  to  obtain 
a  higher  polarization  and  a  correspondingly 
better  price,  but  in  doing  so  there  is  always  a 
loss,  which  may  interfere  with  the  expected 
profits,  to  a  certain  extent.  By  minimizing  the 
mechanical  losses  attendant  upon  the  process, 
the  gain  is  sufficient  to  warrant  its  use,  which  is 
clearly  shown  by  the  following  table  and  accom- 
panying calculation. 


TABLE  XIX 

POUNDS   OF  96  TEST   SUGAR   OBTAINED   FROM    100 
POUNDS  OF  MOLASSES  SUGARS 


Polarization, 
Molasses 
Sugar. 

Pounds 
96  Sugar 

Gallons 
Molasses. 

8o.O 

76.36 

2.04 

82.0 

79-37 

1.77 

84.0 

82.32 

1-52 

86.0 

85.14 

1.27 

88.0 

88.15 

I.OI 

90.0 

91.10 

.76 

92.0 

94.12 

.50 

150  CALCULATIONS  USED  IN 

EXAMPLE  : 

Polarization   of   molasses 
sugar 88 .  o 

Price  of  molasses  sugar  per  Ib 3-35^ 

Price  of  96  test  sugar  per  Ib 4 . 20^ 

Price  of  molasses  per  gal 10.0^ 

Then: 

100  Ibs.  88  test  sugar  @  3.35^ $3-35 

88.15  Ibs.  96  test  sugar  @  4.20^. .   $3.70 
i.oi  gallons  molasses  @  10^. .....       .10 


$3-80 
Gain  by  melting $  .  55 

The  increase  in  polarization  may  be  made 
without  melting  the  grain  by  mixing  the  sugar 
with  a  first  molasses  to  the  consistence  of  masse- 
cuite  and  drying  direct  in  the  centrifugals;  or  it 
may  be  mixed  with  a  syrup  and  drawn  into  the 
pan  to  furnish  sufficient  grain  for  a  strike.  In 
this  case  the  time  taken  for  boiling  a  strike  is 
materially  reduced,  thereby  possessing  a  double 
advantage,  especially  should  the  boiling  capacity 
of  the  factory  be  insufficient. 


CANE-SUGAR  FACTORIES  151 

2.  The  Relation  of  the  Average  Polarization  of 
the  Sugar  to  the  Profits. — The  average  polarization 
for  a  season  is  found  by  multiplying  the  pounds 
per  ton  of  each  grade  by  the  polarization,  adding 
the  results,  and  dividing  by  the  total  pounds. 


EXAMPLE  : 

Pounds 

First  sugar 143 . 3 

Second  sugar ....     16 .  o 
Third  sugar 7.4 


Total  .......  166.7  94-53 

100X157.58 

=94-53- 


It  has  been  generally  believed  that  the  sale  of 
sugars  polarizing  96  was  the  most  economical 
one  for  the  manufacturer,  but  this  is  not  the 
case.  The  refiners'  cost  depends  on  the  amount 
of  impurities  present  that  must  be  removed  by 
the  filters  and  the  higher  the  polarization  the 
more  is  paid  for  the  sucrose.  This  difference  is 
sufficient  to  induce  the  raw-sugar  manufacturer  to 
partially  refine  the  sugars  sold  and  deliver  all  of 
the  crop  at  the  highest  polarization  possible. 
This  may  be  clearly  shown  by  means  of  the  two 
tables  given  below. 


CALCULATIONS  USED  IN 


TABLE  XX 

YIELD  OF  FIRST  SUGARS  FROM  100  POUNDS  OF 
SUCROSE  IN  FIRST  MASSECUITE 


Polari- 
zation. 

Pounds 
Sugar. 

Market 
Quotation 
Cents. 

Value  of 
Sugar. 

Pounds 
Sucrose. 

Value  of 
100  Lbs. 
Sucrose. 

Re- 
duced 
Value. 

9Q.O 

66.9 

4.387 

$2.935 

66.23 

$4-431 



98.0 

68.4 

4.325 

2.958 

67.03 

4.411 

.C2O 

97.0 

69.7 

4  262 

2.971 

67.61 

4-394 

•037 

96.0 

71.2 

4.  200 

2.990 

68-35 

4-383 

.048 

95-o 

72.8 

4.  100 

2.985 

69.19 

4-3I4 

.127 

94.0 

74-4 

4.  coo 

2.976 

69.94 

4.255 

.176 

93-0 

76.2 

3-875 

2-953 

70.87 

4.167 

.264 

92.0 

78.0 

3-750 

2.925 

71.76 

4.076 

•355 

In  addition  to  receiving  a  lower  price  for  the 
sucrose  sold,  there  is  a  complete  loss  of  the  mo- 
lasses left  in  the  sugar,  making  the  total  loss  for 
each  ton  of  cane  still  greater.  This  may  be  seen 
by  calculating  the  yield  of  raw  sugar  from  a  ton 
of  cane  polarizing  98,  96,  and  92  degrees  and  sold 
at  prices  based  on  the  refiners'  schedule.  The 
molasses  in  each  case  is  assumed  to  have  a  value 
of  10  cents  per  gallon. 


CANE-SUGAR  FACTORIES 


153 


TABLE  XXI 

RELATION  OF  THE  POLARIZATION  TO  THE  PROFITS 


Polari- 
zation 
of 
Sugars. 

Pounds 
Ton. 

Gals. 

Molas- 
ses. 

Price  of 
Sugar. 

Price  of 
Molas- 
ses. 

Value  of 
Sugar. 

Value  of 
Molas- 
ses. 

Total 
Value. 

92 

I73-48 

4.56 

S3-  75 

10 

$6  .  505 

$-456 

$6.961 

96 

164.  22 

5-34 

4.20 

IO 

6.858 

•534 

7.389 

98 

159-94 

5-69 

4-325 

IO 

6.916 

•569 

7.489 

3.  The  Relative  Prices  of  Sugar  and  Syrup  which 
Warrants  the  Making  of  Syrup. — There  are  a 
few  factories  in  Louisiana  so  arranged  that 
either  syrup  or  sugar  may  be  manufactured,  and 
are  therefore  able  to  change  from  one  grade  to 
another  when  the  prices  warrant.  In  order  to 
decide  this,  it  is  necessary  to  know  the  prices  of 
syrup,  Y.  C.  sugar,  second  and  third  sugar,  and 
final  molasses,  and  the  pounds  of  solid  matter 
from  one  ton  of  cane,  and  apply  these  prices  to 
the  tables  of  yields  found  in  the  previous  chapter. 
If  the  total  income  from  the  sugar  and  molasses 
divided  by  the  total  solid  and  then  multiplied 
by  8.64,  the  solids  in  one  gallon  of  syrup  are  less 
than  the  price  of  syrup,  then  syrup  should  be 
manufactured,  but  if  it  is  more,  Y.  C.  sugar, 
low  grades,  and  final  molasses. 


154  CA  LCULA  TIONS  USED  IN 

EXAMPLE  : 

Mill  extraction  ...................     75% 

Sucrose  in  juice  ...................     12% 


Yield: 


Y.  C.  sugars  ......  116.3®  4-6o^  $5.35 

Second  sugar  .....  40.8  @  3.35^  i  .37 

Third  sugars  .....     7.6®  3.35^  .25 

Molasses  .........   5.31  @  10^  .53 


$7-5° 
Pounds  solids  in  syrup  per  ton  of  cane,  216.45 

$7.50-^216.45  =  3.47^. 

3.47  cents  is  the  price  received  for  i  pound  of 
solids. 


If  the  syrup  brings  31  or  32  cents  per  gallon, 
then  syrup  should  be  manufactured,  but  if  the 
price  is  28  or  29  cents,  there  will  be  a  greater 
profit  in  the  making  of  sugar  and  molasses,  pro- 
viding the  cost  of  manufacture  is  the  same  for 
both  grades.  Otherwise  the  profits  are  calculated 
from  the  prices  paid  and  the  cost  of  manufacture 
combined. 


CANE-SUGAR  FACTORIES  155 

4.  Relative  Prices  which  Warrant  the  Selling  of 
First  Molasses. — A  similar  calculation  will  decide 
this  question. 

Gallons  first  molasses  from  Y.  C  sugar.  .10.03 

When  manufactured  into  sugar  and  final  mo- 
lasses there  will  be, 

Pounds  second  sugar,  40.8    @  3.55^.  . .  $0.37 

Pounds  third  sugar,       7.6     @  3.35^ 25 

Gallons  molasses,  5.31  @  10^ 53 


$2.15 
$2. 1 5 -=-10.03  =  2 1. 43  Per  gallon. 

From  this  result  it  is  evident  that  when  the 
price  of  molasses  falls  below  21.43  cents  per  gallon, 
the  larger  profits  will  be  received  by  making 
sugar  and  final  molasses,  and  if  it  is  above  21.43 
cents  per  gallon,  it  will  be  more  profitable  to 
make  the  first  molasses. 


156  CALCULATIONS  USED  IN 

5.  Sucrose  Value  of  Molasses. — It  is  often 
desirable  at  times  to  know  whether  to  sell 
molasses  of  different  purities  or  manufacture 
into  sugar,  when  the  relation  of  the  molasses 
to  the  yield  per  ton  is  unknown.  This  may  be 
done  by  applying  the  formula  for  available  sugar, 
calculating  the  88  test  sugar  and  molasses,  mul- 
tiplying by  the  market  quotations  for  the  various 
grades,  and  comparing  the  total  returns  with 
the  price  paid  for  the  original  molasses. 

Example: 

Analysis  of  molasses: 

Brix 83.4 

Sucrose 50 . 04 

Purity 60.00 

Weight  of  one  gallon : 

Total  solids 10 .  oo 

Sucrose 6 .  oo 

Available  sugar,  5.505  Ibs.  ©3.35  cents  19. 5  cents 
Molasses,  .462  gals.  @  10  cents 4.6  cents 

24.12 


Therefore  the  molasses  must  sell  for  24.12 
cents  per  gallon  to  bring  in  returns  equal  to  that 
of  the  available  sugar  and  black-strap. 


CANE-SUGAR  FACTORIES  157 

6.  The  Composition  oj 'Cane  Suitable  for  the  Manu- 
facture of  Syrup. — It  has  been  shown  that  fac- 
tories prepared  to  make  either  syrup  or  sugar 
and  molasses,  may  calculate  which  will  bring 
the  greatest  profits,  by  using  the  market  quota- 
tions, and  the  amount  of  each  of  the  products 
per  ton  of  cane.  There  is,  however,  another  fac- 
tor in  such  a  calculation,  the  composition  of  the 
cane  ground  as  shown  by  the  analysis  of  the 
extracted  juice,  which  much  be  considered,  for 
it  has  been  found  that  when  the  value  of  the 
syrup  will  just  equal  the  value  of  the  sugar  and 
molasses  in  cane  of  average  sucrose  content, 
that  cane  with  lower  percentage  of  sucrose  will 
pay  better  when  made  into  syrup,  while  cane  with 
a  higher  sucrose  will  pay  a  larger  profit  for  the 
output  of  sugar  and  molasses.  This  may  be 
illustrated  by  three  examples,  using  the  price 
of  granulated  sugar  at  5  cents,  final  molasses  at 
10  cents  per  gallon,  a  mill  extraction  of  75  per 
cent  and  12  per  cent  sucrose  in  the  juice,  to 
represent  cane  of  average  sucrose  content,  the 
yield  of  syrup  being  25  gallons  per  ton. 


158  CALCULATIONS  USED  IN 

First  Example: 

Find  the  price  of  syrup  which  will  give  the  same 
income  per  ton  of  cane  as  sugar  and  molasses. 

Granulated  sugar,  155.84  @  5  cents $7-79 

Final  molasses,  6.06  @  10  cents 61 


Total $8.40 

$8.40^25=33.6  cents 

Second  Example: 

To  find  the  increased  value  of  syrup  selling  for 
33.6  cents  per  gallon  obtained  from  a  ton  of 
cane,  yielding  a  juice  of  9  per  cent  sucrose. 

Granulated  sugar  109.93  IDS-  @  5  cents. ...   $5 . 50 
Final  molasses,  7.33  gals.  @  10  cents 73 

$6.23 

21.2  gals,  of  syrup  @  33.6  cents $7. 12 

Increased  value  of  syrup 89 

Third  Example: 
To  find  the  increased  value  of  sugar  and  molasses 

obtained  from  a  ton  of  cane  yielding  a  juice  of 

14  per  cent  sucrose. 

Granulated  sugar,  187.76  @  5  cents $9-39 

Final  molasses,  4.69  @  10  cents 47 


$9.86 

27 . 2  gals,  of  syrup  at  33.6  cents $9. 14 

Increased  value  of  sugar  and  molasses  .  72 


CANE-SUGAR  FACTORIES 


159 


7.  The  Two-Factory  System. — The  distribution 
of  the  sucrose  in  the  cane  stalk  has  been  investi- 
gated by  different  Experimental  Stations,  both 
in  this  and  other  countries,  and  the  conclusions 
reached  completely  establish  the  fact  that  the 
bottom  joints  mature  first  and  the  ripening  proc- 
ess proceeds  from  the  bottom  toward  the  top 
as  the  season  advances.  Dr.  Geerligs,  in  "  Cane 
Sugar  and  Its  Manufacture,"  gives  the  results  of 
his  work  on  this  subject  in  a  series  of  tables,  which 
show  the  analyses  of  each  joint  of  the  cane  stalk 
at  regular  intervals.  These  figures  have  been 
condensed  and  so  arranged  that  the  sucrose  found 
in  the  lower  and  upper  half  of  the  stalk,  at  the  end 
of  six,  eight,  ten  and  twelve  months  are  given. 


Lower 
Half. 

UHPa^ 

Six  months  

I0.o8 

6.65 

Eight  months  .... 

12.65 

5-94 

Ten  months  

I3-I7 

13.46 

Twelve  months.  .  . 

14.81 

15-30 

These  figures  would  indicate  that  if  the  cane  is 
allowed  to  grow  until  fully  mature,  as  is  possible 
in  the  tropics,  there  will  be  an  even  distribution 
of  the  sucrose  in  the  cane  stalk,  but  in  Louisiana, 
where  the  growing  season  extends  only  from  March 
until  October  or  November,  the  greater  part  of 
the  available  sugar  is  found  in  the  lower  joints  of 


i6o 


CALCULATIONS  USED  IN 


the  cane.  Analyses  made  by  the  author  in  1913 
of  juices  obtained  from  the  lower  and  upper  half 
of  the  cane  stalks  are  as  follows: 


Lower 
Half. 

Ear 

Brix.  . 

I  ^    02 

12    03 

Sucrose  

13    72 

7   00 

Purity 

<*    ' 

86  io 

61  80 

It  was  also  found  that  the  weight  of  the  juice 
extracted  from  the  lower  half  of  the  stalk,  due  to 
the  larger  diameter,  was  nearly  double  the  weight 
of  the  juice  from  the  upper  part,  showing  that  two- 
thirds  of  the  juice  extracted  comes  from  the  lower 
half  of  the  stalk.  In  calculating  the  yield  this 
fact  is  utilized,  the  extraction  assumed  to  be 
75  per  cent,  and  the  two  kind  of  juices  manu- 
factured into  96  test  sugar  and  final  molasses. 


Lower  Half, 
I  Wgt. 

Upper  Half. 
fWgt. 

Full  Stalk. 

Pounds  96  test  sugar 

130.6; 

32.18 

162.80 

Gallons  molasses  .... 

1.98 

2.87 

4-85 

The  value  of  the  lower  and  upper  part  of  the 
cane  may  be  found  by  taking  the  price  of  96  test 
sugar  at  4.2  cents  per  pound  and  final  molasses 
at  io  cents  per  gallon. 


CANE-SUGAR  FACTORIES 


161 


Lower  Half, 
I  Wgt. 

Upper  Half, 
i  Wgt. 

Full  Stalk. 

96  test  sugar  
Final  molasses  

$5.48 
.20 

$1-35 
.28 

$6.83 
.48 

Total 

$«>  68 

$l    63 

$7      71 

The  profit  or  loss  to  be  expected  by  manu- 
facturing the  juices  from  the  two  parts  of  the  cane, 
into  96  test  sugar  and  molasses,  can  be  determined 
by  deducting  from  the  total  income  of  each 
two-thirds  and  one-third  of  the  cost  of  manu- 
facture and  the  cane,  this  cost  being  as  follows: 

Cost  of  cane $4 . 20 

Operation,  insurance,  upkeep,  etc 2 . 20 


$6.40 

Two-thirds  cost  of  manufacture $4.27 

One- third  cost  of  manufacture 2.13 


Lower  Half, 
i  Wgt. 

Upper  Half, 
J  Wgt. 

Full  Stalk. 

Total  income 

$5  68 

$1.63 

$7.31 

Total  cost  

4.27 

2.13 

6.40 

Profit  

$i  41 

$O.QI 

Eoss 

.  "?o 

It  would  appear  from  these  results   that  when 
immature  cane  is  ground,  there  is  a  serious  loss 


162 


CALCULATIONS  USED  IN 


sustained  from  the  manufacture  of  the  upper 
part,  a  handsome  profit  from  the  lower  part,  and 
that  the  profit  on  the  entire  stalk  depends  on  how 
much  greater  this  profit  is  than  the  loss.  By 
grinding  only  the  lower  part,  the  cost  of  the  cane 
would  be  increased,  since  the  amount  expended 
in  the  cultivation  is  divided  into  the  number  of 
tons  obtained,  and  the  profits  made  by  the  manu- 
facture of  richer  juices  would  be  absorbed  by  the 
larger  proportional  cost  of  the  cane  itself.  The 
one  solution  of  the  problem,  therefore,  will  be  to 
manufacture  the  upper  part  of  the  cane  stalk  into 
syrup,  which  has  just  been  shown  to  bring  in  a 
larger  profit  than  sugar,  where  the  cane  yields  a 
juice  of  low  sucrose  content.  If  the  upper  half 
of  the  stalk  is  ground  by  itself,  and  the  juices 
boiled  down  to  the  proper  density,  there  will  be 
seven  gallons  of  syrup,  and,  at  33.5  cents  per 
gallon,  would  have  a  value  of  $2.35,  or  $0.72  more 
than  when  manufactured  into  sugar,  and  insures 
a  profit  on  the  manufacture. 


Lower  Half, 
1  Wgt. 

Upper  Half, 
iWgt. 

Full  Stalk. 

Total  income  
Total  cost  

$5-68 
4.27 

$2.35 
2.13 

$8.03 
6.40 

Profit 

$1    4-1 

$O    22 

$i  6^ 

Loss   

$i. 63-$©. 91=80.72 


CANE-SUGAR  FACTORIES  163 

The  profits  obtained  by  grinding  and  manu- 
facturing the  two  parts  of  the  cane  stalk  in  dif- 
ferent factories  amount  to  $0.72  per  ton  and  are 
sufficient  to  justify  each  sugar  planter  in  building 
or  operating  a  syrup  factory  in  connection  with 
his  sugar  factory.  The  cane  may  easily  be  cut 
in  the  field  so  that  the  part  intended  for  the  syrup 
mill  will  have  a  sucrose  percentage  between  7  and 
9  per  cent,  while  the  lower  part  will  have  a  juice 
containing  from  12  to  14  per  cent  sucrose.  By 
manufacturing  a  cane  with  a  high  sugar  yield,  the 
cost  per  pound  will  be  reduced  and  it  will  be  much 
easier  to  produce  a  grade  suitable  for  direct  con- 
sumption, since  the  coloring  matter  is  found 
largely  in  the  upper  part  of  the  stalk.  Cane 
growers,  who  are  shipping  cane  to  central  fac- 
tories, may  use  a  part  of  the  cane  stalk  for  syrup 
and  send  the  more  valuable  part,  which  will  be 
paid  for  by  the  sucrose  test,  thus  avoiding  the 
cost  of  the  freight  on  one-third  of  the  cane  that 
does  not  pay  the  factory  to  manufacture  into 
sugar. 


1 64  CALCULATIONS  USED  IN 


CHAPTER  IX 

THE  PURCHASE  OF  CANE  BY  THE 

THE  cane  contract  used  in  Louisiana  contains 
the  following  clause  relating  to  the  method  of 
settlement : 

-  the  party  of  the  first  part  agrees  to  pay 
the  party  of  the  second  part,  for  the  faithful  per- 
formance of  the  above  written  contract,  the  sum 
of  -  -  cents  per  ton  of  2,000  pounds  cane  for 
each  cent  and  fraction  of  a  cent  thereof,  in  pro- 
portion to  the  weekly  average  price  of  prime 
yellow  clarified  sugar,  as  sold  on  the  New  Orleans 
market  during  the  week  of  delivery;  said  weekly 
average  to  be  established  by  the  Secretary  of  the 
Louisiana  Sugar  Exchange  in  New  Orleans." 

In  some  instances  the  basis  of  settlement  is 
made  the  price  of  96  test  sugar  instead  of  prime 
yellow  clarified.  The  amount  the  cane  grower 
receives  per  ton  of  cane,  when  the  contract  specifies 
different  rates  and  for  different  prices  for  either 
yellow  clarified  or  96  test  sugar,  is  shown  in  the 
table  given  below: 


CANE-SUGAR  FACTORIES 


165 


TABLE  XXII 

PRICES"  PAID   FOR  ONE  TON  OF  CANE 


Prices  of 
Sugar  in 
Cents. 

4.00 

Basis  of  Settlement. 

.80 

•85 

.90 

•  95 

1.  00 

$3.20 

$3-40 

$3-6o 

$3-80 

$4.00 

4.20 

3-26 

3-57 

3.78 

3-99 

4.  20 

4.40 

3-52 

3-74 

3-96 

4.18 

4.40 

4.60 

3-68 

3-Qi 

4.14 

4-37 

4.60 

4.80 

3-84 

4.08 

4-32 

4-56 

4.80 

5.00 

4.00 

4-25 

4-50. 

4-75 

5.00 

This  schedule  makes  it  possible  for  the  manu- 
facturer to  pay  the  grower  more  for  his  cane 
when  the  prices  of  sugar  are  high  and  he  is 
making  a  good  profit,  and  less  when  the  prices 
are  low,  and  in  this  respect  the  plan  is  excellent. 
But  the  method  of  settlement,  based  solely  on 
the  weight  of  the  product,  is  unfair  to  both  parties, 
since  no  account  is  taken  of  the  solid  matter  con- 
tained in  the  cane,  and  it  is  this  part  of  the  cane 
that  is  of  value.  Under  these  conditions  the 
profit  the  grower  secures  depends  on  the  tons 
of  cane  he  obtained  from  an  acre  of  land,  which 
places  a  premium  on  delivering  immature  and 
green  cane  and  favors  the  custom  of  topping  as 
high  as  possible,  for  it  will  cost  no  more  to  plant, 
cultivate  and  fertilize  an  acre  which  yields  30 
tons  per  acre  than  on  that  which  will  y  eld  10 
tons  per  acre,  the  only  difference  being  in  the 


i66 


CALCULATIONS  USED  IN 


cost  of  harvesting  more  tons  in  one  case  than  the 
other. 

To  illustrate  the  inequalities  of  the  present 
method  of  settlement  for  cane,  two  tables  will 
be  given,  showing  the  profit  and  loss  for  the 
grower,  when  the  yield  per  acre  is  10,  15,  20,  25, 
30  and  35  tons,  and  then  the  profit  and  loss  for 
the  manufacturer  when  the  sucrose  in  the  cane 
is  9  to  14  per  cent.  It  is  assumed  that  the  cost 
of  harvesting  is  $0.75  per  ton  and  all  other  ex- 
penses $55.00,  and  the  price  paid  per  ton  $4.20. 

TABLE  XXIII 

PROFIT  AND  LOSS  FOR   CANE   GROWER 


Tons  per 
Acre. 

Cost  of 
Growing. 

Cost  of 
Harvest- 
ing. 

Total 
Cost. 

Cost  per 
Ton. 

Profit. 

Loss. 

IO 

$55-oo 

$   7-50 

$62.50 

$6.25 

$2.05 

15 

55-oo 

11.25 

66.25 

4.41 



.21 

20 

55-oo 

15.00 

70.00 

3-50 

$0.70 

25 

55-oo 

18.75 

73-75 

2-95 

I-25 

30 

55-oo 

22.50 

77-50 

2.58 

1.62 

35 

55-oo 

26.25 

81.25 

2.32 

1.88 

The  data  used  in  calculating  the  profit  and  loss 
for  the  manufacturer  per  ton  of  cane  are: 

Price  paid  for  cane $4 . 20 

Cost  of  manufacture .  .  2 . 20 


$6.40 


CANE-SUGAR  FACTORIES 


167 


Price  of  96  test  sugar 4.2^  per  pound 

Price  of  88  test  sugar 3-35^  per  pound 

Price  of  molasses 10.      ^  per  gallon 

TABLE  XXIV 

PROFIT  AND   LOSS   IN  MANUFACTURE 


Per  Cent 
Sucrose. 

Total 
Income. 

Total 
Cost. 

Profit. 

Loss. 

Q.O 

$5  •  2O 

$6  40 

$1  II 

IO.O 

6.03 

6.40 

•37 

II  .0 

6.67 

6.40 

$0.27 

12.  O 

7-32 

6.40 

.92 

13.0 

7.96 

6.40 

1.56 

14.0 

8.6! 

6.40 

2.  21 

While  it  will  be  impossible  to  establish  a  definite 
relationship  between  the  sucrose  in  the  juice 
and  the  tons  of  cane  per  acre,  yet  experience  has 
shown  that  a  light  tonnage  will  usually  give  a  high 
yield  per  ton,  while  a  heavy  tonnage  will  give  a 
low  yield.  This  may  be  explained  by  the  weather 
conditions  which  prevail  during  the  growing 
period,  the  rains  and  temperature  having  an 
important  function  in  the  proper  growth  of  the 
cane.  From  the  time  the  cane  sprouts  until 
laid  by  in  July,  dry  weather  is  the  most  favorable, 
but  with  sufficient  rainfall  to  insure  a  steady 
growth.  Later,  a  high  temperature  with  heavy 
rains  bring  the  stalk  to  its  maximum  size,  and 
during  the  month  preceding  the  beginning  of 


i68  CALCULATIONS  USED  IN 

grinding,  cool  dry  weather,  to  cause  the  cane 
to  ripen.  If  there  is  a  drought  during  the  first 
two  periods,  and  the  stalk  does  not  reach  its  full 
size,  the  tonnage  will  be  light  and  the  per  cent  of 
sucrose  high,  but  if  rains  continue  during  the  time 
the  cane  usually  ripens  the  tonnage  will  be  heavy 
and  the  sucrose  low.  For  this  reason,  the  cane 
grower  can  well  afford  to  sell  at  a  lower  price 
when  his  yield  is  high  and  thus  prevent  a  probable 
loss  by  the  manufacturer,  while  the  price  per 
ton  may  be  increased  when  the  available  sugar  is 
above  the  average.  The  solution  of  the  problem 
is,  therefore,  a  method  of  buying  cane  which  will 
take  into  consideration  the  intrinsic  value  of 
the  cane,  and  this  may  be  done  by  using  the 
"  unit  "  method,  which  will  now  be  explained. 

The  "  unit,"  as  it  is  used  in  this  connection,  is 
a  figure,  having  no  value  in  itself,  but  when  mul- 
tiplied by  the  price  of  granulated  sugar  and  the 
per  cent  sucrose  in  the  juice,  will  give  the  total 
income  to  be  expected  from  a  ton  of  cane.  The 
price  of  standard  granulated  is  used  instead  of 
yellow  clarified  or  96  test  because  it  depends  on 
the  world's  supply  of  sugar  and  will  not  be  in- 
creased or  decreased  by  local  conditions,  thus 
insuring  the  cane  grower  the  full  value  of  his 
crop  and  the  manufacturer  a  price  for  the  raw 
material  which  will  enable  him  to  make  a  regular 
profit  on  each  ton  ground. 


CANE-SUGAR  FACTORIES 


169 


The  first  step  in  developing  the  "  unit "  will  be 
to  calculate  the  pounds  of  available  sugar  per  ton 
of  cane  for  each  per  cent  sucrose  from  9  to  14  per 
cent  and  also  the  resulting  final  molasses. 


TABLE  XXV 

YIELD   OF  GRANULATED   SUGAR  PER  TON 


Per  Cent 
Sucrose. 

Pounds 
Gran.  Sugar. 

Gallons 
Molasses. 

Q.O 

109.93 

7-33 

IO.O 

124-93 

7-03 

II  .0 

I4O.  22 

6.60 

12.0 

I5S-84 

6.06 

13.0 

171.69 

5-42 

14.0 

187.76 

4.69 

It  will  be  noted  that  the  sugar  increases  and  the 
molasses  decreases  from  the  lowest  to  the  highest 
per  cent  sucrose,  due  to  the  constant  increase 
in  the  purities  corresponding  to  the  sucrose  per- 
centage, so  that  it  is  impossible  to  obtain  a  "  unit  " 
in  this  form.  To  remedy  this,  there  is  a  relation- 
ship determined  between  the  gallons  of  molasses 
and  the  pounds  of  sugar  by  means  of  the  price: 

Price  of  granulated  sugar. .     5  cents 
Price  of  molasses 10  cents 

When  the  products  are  sold,  one  gallon  of  mo- 
lasses will  bring  as  much  as  two  pounds  of  sugar, 


170 


CALCULATIONS  USED  IN 


so  that  if  the  gallons  of  molasses  are  multiplied  by 
two  and  added  to  the  pounds  of  granulated  sugar, 
the  result,  multiplied  by  the  price  of  granulated 
sugar,  will  be  the  same  as  when  the  usual  method 
is  followed  to  obtain  the  total  returns  from  a 
ton  of  cane.  In  the  table  given  below  this  has 
been  done  and  the  number  obtained  divided  by 
the  per  cent  sucrose  that  corresponds  to  the  yield. 

TABLE  XXVI 

UNITS   FOR  DETERMINING  THE  YIELD 


Per  Cent 
Sucrose. 

Granulated 
Sugar. 

Units. 

9-0 

124-59 

13.84 

IO.O 

138.99 

13.90 

II  .0 

I53-42 

13-95 

12.  O 

167.96 

13-99 

13.0 

182.53 

14.04 

14.0 

197.14 

14.08 

The  use  of  six  "  units  "  in  calculating  the 
available  sugar  would  be  inconvenient,  especially 
as  the  figures  are  so  nearly  the  same,  and  in  all 
probability  the  number  14  would  be  selected  for 
use  in  all  cases,  which  would  be  admissible  since 
in  the  calculation  no  allowance  has  been  made 
for  the  effect  of  the  fibre  on  the  per  cent  extraction. 
For  if  the  extraction  is  assumed  to  be  75  per  cent 
and  the  fibre  10  per  cent,  then  the  fibre  will  hold 
15  per  cent  of  juice,  or  a  ratio  of  i  :  1.5.  It  is 


CANE-SUGAR  FACTORIES 


171 


a  well-known  and  accepted  fact  that  as  the  cane 
matures  the  per  cent  fibre  increases,  so  that  there 
would  be  expected  a  higher  percentage  of  fibre 
in  the  cane  that  yielded  a  juice  having  14  per  cent 
sucrose  than  from  cane  yielding  9  per  cent  sucrose. 
Accepting  the  number  14  as  the  "  unit,"  the 
effect  on  the  fibre  and  extraction  is  shown  in  the 
next  table,  and  is  believed  to  correspond  closely 
to  the  actual  conditions  existing  in  actual  grind- 
ing operations. 

TABLE  XXVII 

EFFECT  OF  "UNIT"  14  ON  EXTRACTION  AND  FIBRE 


Per  Cent 
Sucrose. 

Granulated 
Sugar. 

Extraction. 

Fibre. 

9.0 

I26.O 

75.87 

9.65 

10.  O 

140.0 

75-54 

9.78 

II.  0 

154-0 

75-27 

9.89 

12.  O 

168.0 

75.00 

10.00 

13.0 

182.0 

74-79 

10.08 

14.0 

196.0 

74.58 

10.17 

This  table  shows  that  the  mill  extraction  de- 
creases as  the  per  cent  sucrose  in  the  juice  and  the 
fibre  increase,  so  that  the  same  "  unit  "  may  be 
used,  irrespective  of  the  percentage  of  sucrose 
in  the  juice,  and  the  total  value  of  the  commercial 
products  obtained  from  a  ton  of  cane  may  be 
found  by  multiplying  the  product  of  the  per  cent 
sucrose  in  the  juice  and  the  price  of  granulated 
sugar  by  the  number  14. 


172  CALCULATIONS  USED  IN 

Example : 

Price  granulated  sugar 4 . 85^  per  pound 

Per  cent  sucrose  in  juice 12 .00 

Then, 

14X12X4-85^=48.15 

But  as  the  value  of  the  output  from  a  ton  of 
cane  when  made  into  96  test  sugars  and  final 
molasses  is  much  less  than  when  refined,  the 
"  unit  "  in  this  form  will  be  of  little  benefit  to  the 
manufacturer  of  raw  sugars  and  it  will  be  neces- 
sary to  develop  one  that  will  be  suitable  for 
the  purpose.  If  we  accept  as  true  the  asser- 
tion just  made  that  each  per  cent  sucrose  will 
give  a  proportional  amount  of  granulated  sugar 
per  ton  of  cane,  then  the  same  will  be  equally 
true  of  raw  sugars  as  well,  for  in  the  refining 
process  there  is  a  well-known  relationship  exist- 
ing between  the  weight  of  the  raw  sugar  melted 
and  the  finished  product.  Under  these  conditions 
the  value  of  the  two  grades  will  be  in  direct  pro- 
portion to  the  prices  and  the  "  unit "  for  raw 
sugar  obtained  by  the  following  formula: 

Raw  sugar  "  unit  "  = 

Price  96  test  sugar  X 100  - 

Price  of  granulated  sugar 


CANE-SUGAR  FACTORIES 


173 


Example. — Find  the  value  of  the  commercial 
products  obtained  from  a  ton  of  cane,  the  per  cent 
sucrose  being  12,  the  price  of  granulated  and  96 
test,  4.85^  and  4.02^  respectively  per  pound. 

4>02Xl-.i458  =  12.08  Unit  for  raw  sugars. 
4-85 

12.08X12X4.85=17.03. 

The  question  of  what  part  of  the  total  value 
of  the  cane  will  be  paid  to  the  grower  depends 
upon  conditions,  and  must  be  adjusted  between 
the  two  parties  interested.  An  equitable  method 
would  be  by  finding  out  the  investment  made  by 
each  in  the  cane  and  divide  the  proceeds  in  the 
same  proportion. 


Cane 
Grower. 

Manu- 
facturer. 

Total. 

Cost  of  cane                      .        .  . 

$3    56 

$2.  2O 

$5.76 

Interest  on  investment  

.  21 

.13 

•  34 

Depreciation  of  factory  

.40 

.40 

Total     

$3.77 

$2.  73 

$6.  =;o 

100X13-77 
~ 


The  division  of  the  total  proceeds  from  the  sale 
of  the  commercial  products  between  the  cane 
grower  and  the  manufacturer  would  be  58  per 


174  CALCULATIONS  USED  IN 

cent  to  the  former  and  42  per  cent  to  the  latter. 
But  as  the  same  result  will  be  obtained  by  divid- 
ing the  "  unit  "  itself  in  this  proportion,  a  table 
is  given  below  that  shows  the  part  of  the  "  unit/' 
which,  if  multiplied  by  the  per  cent  sucrose  in  the 
juice  and  the  price  of  granulated  sugar,  will  give 
the  price  to  be  paid  for  the  cane.  In  the  first 
column  is  given  the  per  cent  difference  between 
granulated  sugar  and  96  test,  using  the  weekly 
market  quotations,  and  the  "  unit  "  corresponding 
to  this  per  cent  difference,  while  in  the  last  two 
columns  are  given  the  part  of  the  "  unit  "  that 
should  be  paid  the  cane  grower  and  the  part  re- 
tained by  the  manufacturer. 


CANE-SUGAR  FACTORIES 

TABLE  XXVIII 
UNITS  FOR  PURCHASING  CANE 


175 


Per  Cent 
Difference 
in  Price. 

Units. 

58  Per  Cent 
Cane  Grower's. 

42  Per  Cent 
Manufacturer's. 

IO 

13-12 

7.61 

5-51 

II 

12.97 

7-52 

5-45    • 

12 

12.83 

7-44 

5-39 

13 

12.68 

7-35 

5-33 

14 

12-54 

7.27 

5-27 

15 

12.39 

7.19 

5-20 

16 

12.24 

7.10 

5-14 

17 

12.  IO 

7.01 

5-09 

18 

11.96 

6-93 

5-03 

iQ 

XX.  8l 

6.84 

4-97 

20 

11.66 

6.76 

4-90 

21 

11.51 

6.68 

4-83 

22 

n-37 

6-59 

4-78 

23 

II.  22 

6.51 

4-71 

24 

II.08 

6.42 

4.66 

25 

10.93 

6-34 

4-59 

26 

10.78 

6.25 

4-53 

27 

10.64 

6.17 

4-47 

28 

10.49 

6.08 

4.41 

2Q 

10-35 

6.00 

4-35 

30 

10.  20 

5-92 

4.28 

Rule. — Determine  the  per  cent  sucrose  in  the  juice 
obtained  from  the  cane  of  each  grower,  and  multiply 
by  the  price  of  granulated  sugar  and  the  "  unit  " 
corresponding  to  the  difference  in  per  cent  between 
the  prices  of  granulated  sugar  and  96  test  sugar. 


i76 


CALCULATIONS  USED  IN 


Example. — Find  price  to  be  paid  for  cane  when 
the  price  of  granulated  sugar  is  $£,  that  of 
96  test  sugar  4^  per  pound  and  the  sucrose  in  the 
juice  11.5  per  cent. 


From  table, 
Then, 


20%  =  6. 76. 

6.76X11.5X5^=^3^9. 


The  fairness  of  this  method  will  recommend  itself 
to  both  the  cane  grower  and  the  manufacturer, 
as  the  price  paid  for  the  cane  increases  and  decreases 
in  direct  proportion  to  the  value  of  the  commercial 
products  obtained.  Using  the  same  unit  as  in  the 
example,  the  price  to  be  paid  for  cane  when  the 
per  cent  sucrose  is  9  to  14  will  be  shown  in  the  table 
below. 

TABLE  XXIX 

PRICE  PAID  FOR  CANE 


Per  Cent 
Sucrose. 

Price  Paid 
for  Cane. 

Per  Cent 
Sucrose. 

Price  Paid 
for  Cane. 

9.0 

$3-04 

12.0 

$4.06 

IO.O 

3.38 

13.0 

4.40 

II.  0 

3-73 

14.0 

4-74 

CANE-SUGAR  FACTORIES  177 

The  cane  delivered  by  the  different  cane  growers 
to  the  sugar  house  may  be  sampled  by  first  pro- 
viding a  set  of  shelves  in  the  mill  room  upon 
which  are  placed  wide-mouth  bottles  that  are 
labeled  with  the  name  of  each  grower.  As  the 
cane  passes  through  the  first  mill,  a  sample  is 
taken,  and  100  c.c.  measured  out  and  emptied 
into  the  bottle,  to  which  is  then  added  1.2  grams 
of  dry  lead  acetate,  which  both  preserves  the  sam- 
ple and  prepares  it  for  the  polariscope  as  well. 
As  many  samples  are  taken  as  there  are  cars  or 
carts  delivered  and  at  the  end  of  each  day  or 
six  hours,  the  samples  are  polarized  and  the 
percentage  of  sucrose  found  from  the  reading  in 
the  following  table. 


178 


CALCULATIONS  USED  IN 


TABLE  XXX 

SUCROSE  TABLE 

FIRST    MILL    JUICE 


Polariscope 
Reading. 

Per  Cent 
Sucrose. 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

36 

8.QI 

50 

12.  24 

37 

9-15 

51 

12.47 

38 

9-36 

52 

12.71 

39 

9.62 

53 

12  -95 

40 

9.87 

54 

13-19 

4i 

IO.  II 

55 

I3-42 

42 

10.38 

56     • 

13.66 

43 

10.58 

57 

13.90 

44 

10.82 

58 

14-13 

45 

1  1.  06 

59 

14.38 

47 

u-53 

60 

14.61 

48 

11.77 

61 

14.84 

49 

12.00 

Polariscope 
Reading. 

Per  Cent 
Sucrose. 

.  I 

•03 

.  2 

•05 

•3 

.07 

•  4 

.09 

•5 
.6 

.  12 
•14 

•  7 

•17 

.8 

.19 

•9 

.  21 

CANE-SUGAR  FACTORIES  179. 

Cane  that  has  been  frozen  or  otherwise  damaged 
so  that  it  is  impossible  to  obtain  the  usual  yield 
for  each  per  cent  sucrose  in  the  juice,  may  also 
be  settled  for  by  the  "  unit  "  method,  but  with 
a  reduction  made  in  proportion  to  the  percentage 
of  acidity  in  the  juice  above  the  normal.  From 
what  has  been  learned  in  the  laboratories  during 
the  manufacture  of  sugar  from  sour  cane,  certain 
bacteria  attack  the  glucose  and  sucrose  and  change 
them  into  alcohol,  gums  and  acids.  The  analysis 
of  alcohol  and  the  gums  are  not  practicable, 
but  the  determination  of  the  acidity  is  both 
easy  and  accurate,  and  forms  the  best  indication 
of  the  progress  of  the  fermentation  and  there- 
fore to  judge  the  damage  caused  by  the  freeze 
to  the  value  of  the  cane.  When  the  juice  ex- 
tracted from  frozen  and  sour  cane  is  manufactured 
into  sugar,  it  is  found  that  there  is  great  difficulty 
experienced  in  evaporating  the  water  in  the  effects 
and  concentrating  the  syrup  in  the  vacuum  pans  to 
the  proper  density.  As  a  result  the  cost  of  manu- 
facture is  increased,  first  by  the  necessity  of  using 
more  fuel  oil,  and  second  by  reducing  the  capacity 
of  the  mill,  less  cane  being  ground  than  when  nor- 
mal cane  is  received.  There  is  also  a  definite  loss, 
some  of  the  available  sugar  being  held  in  the  final 
molasses  as  the  massecuites  contain  a  larger  per- 
centage of  water  than  ordinary.  In  justice  to  the 
manufacturer  a  deduction  should  be  made  on  the 


i8o  CALCULATIONS  USED  IN 

price  of  the  damaged  cane  that  will  at  least  cover 
the  increased  cost  of  manufacture. 

But  on  the  other  hand,  owing  to  the  custom 
of  "  topping  "  lower  when  the  cane  has  been  frozen 
or  windrowed,  the  part  delivered  to  the  factory 
may  have  a  greater  value  for  sugar-making  purposes 
than  the  entire  stalk,  delivered  before  the  freeze, 
and  it  is  only  fair  that  additional  pay  should  be 
given  the  cane  grower  to  compensate  him  for  the 
tops  left  in  the  field.  Recent  decisions  of  the  Su- 
preme Court  of  Louisiana  hold  that  if  the  cane  has 
been  frozen,  the  purchaser  has  the  right  to  reject 
it  entirely  or  pay  for  it  in  proportion  to  its  value. 
Under  these  conditions  the  juice  from  the  cane 
delivered  by  each  grower  should  be  analyzed  for 
the  per  cent  sucrose  and  acidity  and  calculations 
made  to  determine  whether  the  cane  is  of  less 
value  and  what  reduction  should  be  made  in  the 
price.  As  has  been  intimated  the  reduction  is 
made  when  the  value  of  the  commercial  products 
is  less  than  would  be  obtained  from  sound  cane 
having  the  same  per  cent  sucrose  and  also  when  the 
cost  of  manufacturing  the  damaged  cane  has  been 
increased.  The  data  necessary  for  the  purpose 
are  as  follows: 

Weekly  average  per  cent  sucrose  in  the  juice. 
Weekly  average  per  acidity  in  the  juice. 
Weekly  average  of  pounds  of  first,  second  and 
third  sugar  and  the  final  molasses. 


CANE-SUGAR  FACTORIES  181 

Weekly  average  prices  for  first,  second  and  third 
sugars  and  the  final  molasses. 

Unit  of  Value:  Multiply  the  pounds  of  the  dif- 
ferent grades  of  sugar  and  molasses  by  the  prices, 
add  the  results  and  divide  by  the  per  cent  sucrose 
in  the  juice. 

Unit  of  Cost:  Divide  the  average  cost  of  manu- 
facture per  ton  of  cane  by  the  per  cent  sucrose  in 
the  juice. 

These  different  percentages  are  averaged  from 
the  beginning  of  grinding  until  damaged  cane  is 
received  and  are  used  as  a  standard  with  which 
the  results,  obtained  from  the  damaged  cane,  are 
compared. 

First. — Find  the  reduction  in  the  price  of 
damaged  cane  due  to  the  lower  value  of  the  com- 
mercial products. 

Let  A  =Unit  of  Value — sound  cane; 
£  =  Unit  of  Value — damaged  cane; 
X  =  Per  cent  Reduced  Value. 

Then, 

X==    A    * 


1  82  CALCULATIONS  USED  IN 

Second.  —  Find  the  reduction  in  the  price  of 
damaged  cane  due  to  the  increased  cost  of  man- 
ufacture. 

Let  C  =  Unit  of  Cost  —  sound  cane; 
Z>  =  Unit  of  Cost  —  damaged  cane; 
X'  =  Per  cent  Increased  Cost. 
Then, 


A 

The  total  reduction  in  the  price  of  the  damaged 
cane  would  be  expressed  by  the  formula: 

(X+X')  Unit  of  Value—  sound  cane. 

Third.  —  Find  the  relationship  between  the  per 
cent  acidity  caused  by  fermentation  and  the  total 
reduction  in  the  price  of  the  damaged  cane. 

Let  M  =  Per  cent  acidity  —  sound  cane; 

]V  =  Per  cent  acidity  —  damaged  cane; 
X"  =  Per  cent  acidity  caused  by  fermentation. 

Then 

X"  =  N-M. 

Also 

X"  =  (X+X*)  Unit  of  Value—  sound  cane 

and 

/X-\-X'\ 
i%  acidity  =(        „    )  Unit  of  Value—  sound  cane. 


CANE-SUGAR  FACTORIES  183 

In  order  to  obtain  the  reduction  in  price  paid 
for  damaged  cane,  in  dollars  and  cents,  it  will 
be  necessary  to  multiply  the  Unit  of  Value  —  sound 
cane  by  the  per  cent  sucrose  from  sound  cane 
which  will  give  the  total  value  of  the  commercial 
products  from  one  ton  of  cane.  But  it  has  been 
shown  that  this  may  be  found  by  multiplying 
the  "  unit  "  for  raw  sugars  by  the  per  cent  sucrose 
in  the  juice  and  the  price  of  granulated  sugar,  so 
the  formula  may  be  changed  to  the  following: 


i%  acidity  =  -—77-  ("  Unit  "  X  per  cent  sucrose 

^L 

X  price  granulated  sugar). 

Example.  —  Find  the  price  to  be  paid  for  cane 
when  the  price  of  granulated  sugar  is  5^  per 
pound,  96  test,  4^  per  pound,  the  per  cent  sucrose 
in  the  juice  11.5%  and  the  acidity  caused  by 
fermentation  1.7  per  cent. 

The  "  unit  "  for  raw  sugars  is  n.66  and  for  the 
cane  grower  6.76. 

The  price  for  the  cane,  if  sound,  would  be  $3.89. 
(See  page  176.) 

X+X' 
-^7—16%. 

10X1.7  =  17. 
Then, 

.17(11.66X11.  5X5)  =$1.13. 

$3.89-$!.  13  =$2.  76. 


1 84  CALCULATIONS  USED  IN 

In  order  to  utilize  the  method  just  given  in 
making  settlements  for  purchased  cane,  the  par- 
agraph found  at  the  beginning  of  this  chapter 
may  be  omitted  and  the  following  substituted 
in  the  cane  contracts. 

the  party  of  the  first  part  agrees  to  pay 

to  the  party  of  the  second  part,  for  the  faithful 
performance  of  the  above  written  contract,  fifty- 
eight  per  cent  of  the  value  of  the  commercial 
products  obtained  from  the  cane  delivered,  such 
value  to  be  determined  from  the  per  cent  of 
pure  sugar  contained  in  the  extracted  juice  and 
based  on  the  weekly  average  price  of  Standard 
Granulated  sugar,  96  test,  and  molasses  as  sold 
on  the  New  Orleans  market  during  the  week  of 
delivery,  said  weekly  average  to  be  established 
by  the  Secretary  of  the  Louisiana  Sugar  Exchange 
of  New  Orleans.  In  the  event  of  a  freeze  and  the 
cane  delivered  at  the  sugar  house  by  the  party 
of  the  second  part,  is  found  to  be  seriously  dam- 
aged, so  that  its  value  for  sugar  making  purposes 
has  been  impaired,  the  party  of  the  first'part  is 
given  the  right  to  make  such  reductions  in  the 
price,  that  will  balance  the  reduced  yield  obtained 
and  the  increased  cost  of  manufacture,  such  re- 
ductions in  price  to  be  in  direct  proportion  to  the 
per  cent  acidity  of  the  extracted  juice  from  said 
cane,  that  is  above  the  normal  acidity  of  sound 
cane,  and  therefore  caused  by  the  cane  being 
exposed  to  freezing  weather.  And  if  the  cane 


CANE-SUGAR  FACTORIES  185 

so  delivered  by  the  party  of  the  second  part  is 
found  to  be  absolutely  worthless,  and  would,  if 
ground  with  other  cane  having  a  real  value,  in- 
terfere with  proper  manufacture  of  said  cane, 
the  party  of  the  first  part  is  given  the  right  to 
grind  the  worthless  cane  and  run  the  extracted 
juice  into  the  ditch  and  shall  in  no  way  be  held 
responsible  for  either  the  price  of  the  cane,  the 
derrick  charges,  or  the  freight  from  the  loading 
station  to  the  sugar  house." 


INDEX 


FORMULAE:  PAGE 

Bagasse  Dilution 70 

Bagasse  Ratio 109 

Destruction  of  Glucose 78 

Inversion 78 

Mixtures 82 

Purity  of  Massecuite 58 

Purity  of  Molasses 59 

Pan  Control 83 

Weight  of  Available  Sugar: 

Claassen 47 

Crowley 48 

Geerligs 59 

Factors  based  on  Crowley's  Formula 51 

Weight  of  Massecuite 58 

CALCULATIONS: 

Composition  of  Cane  Suitable  for  the  Manufacture  of  Syrup  157 

Does  it  Pay  to  Melt  Molasses  Sugars? 149 

Effect  on  Yield: 

Mill  Extraction 139 

Maceration 142 

Diluting  the  Scums 144 

Increasing  the  Purity  of  Syrup 145 

Lowering  the  Purity  of  the  Final  Molasses 146 

Paying  for  Sound  Cane 175 

Paying  for  Frozen  Cane 183 

Relation  of  the  Average  Polarization  of  Sugars  to  the 

Profits 151 

Relation  of  Spanish  and  American  Weights no 

Relative  Work  of  Effects  and  Pans  (Table) 81 

187 


1 88  INDEX 

CALCULATIONS: — Continued  PAGE 

Relative  Prices  of  Sugar  and  Syrup  which  Warrant  the 

Making  of  Syrup 153 

Relative  Prices  which  Warrant  the  Selling  of  First  Molasses  155 

Sucrose  Value  of  Molasses 156 

Two  Factory  System 159 

LABORATORY  RECORDS: 

Form    i.  Mill  Record 63 

Form    2.  Juice  Extracted 65 

Form    3.  Dilute  Juice 66-67 

Form    4.  Normal  Juice 68 

Form    5.  Mill  Extraction 70-71 

Form    6.  Bagasse 72-73 

Form    7.  Residual  Juice 72 

Form    8.  Sucrose  Account 75 

Form    9.  Sulphured  Juice " 77 

Form  10.  Filtered  Juice 77 

Form  ii.  Clarified  Juice 77 

Form  12.  Syrup 77 

Form  13.  Results  of  Clarification — Glucose  Ratio 77 

Form  14.  Results  of  Clarification — Purity 77 

Form  15.  Filter  Presses 79 

Form  16.  Evaporators 80 

Form  17.  Pan  Work 82-83 

Form  18.  Third  Massecuite 88-89 

Form  19.  Commercial  Sugar 88-89 

Form  20.  Final  Molasses 88-89 

Form  21.  Stock  on  Hand,  Y.  C.  Sugar  and  First  Molasses  91 
Form  22.  Stock  on  Hand,  Raw  Sugars  and  Final  Molasses  98 
Form  23.  Stock  on  Hand,  First,  Second,  and  Third  Sugars 

and  Final  Molasses 99 

Form  24.  Laboratory  Report: 

For  Louisiana 103 

For  Tropical  Factories 112 

TABLES 

I.  Standardizing  Laboratory  Apparatus 4 

II.  Correction  for  Temperature 6 

III.  Degrees  Brix  Corresponding  to  Specific  Gravity  .  .       8 


INDEX  189 

TABLES  PAGE 

IV.  Schmitz'  Sucrose  Tables: 

For  Juices,  Diluted  Products 12 

For  Residual  Juice 28 

For  Bagasse 29 

V.  Glucose 31 

VI.  Total  Pounds  and  Pounds  Solids: 

Gallon 34 

Cubic  Foot 42 

VII.  Commercial  Sugars 50 

VIII.  Factors  for  Available  Sugar 52 

IX.  Percentage  of  Available  Sugar  from  the  Juice ....  60 
X.  Yield  of  Sugar  and  Molasses  from  One  Ton  of 

Cane,  Y.  C.  Sugar,  and  First  Molasses 115 

XI.  Yield  of  Sugar  and  Molasses  from  One  Ton  of 
Cane,  Y.  C.  Seconds,  and  Third  Sugars  and 

Final  Molasses 121 

XII.  Yield  of  Sugar  and  Molasses  from  One  Ton  of 
Cane,  96  test,  Second  and  Third   Sugar  and 

Final  Molasses 127 

XIII.  "  Rendimiento" 133 

XIV.  Yield  of  96  Test  Sugar  per  Ton  of  Cane 140 

XV.  Gain  in  Yield  Due  to  Increased  Extraction 141 

XVI.  Effect  of  Maceration 143 

XVII.  Effect  on  Increasing  the -Purity  on  the  Yield 146 

XVIII.  Effect  of  Lowering  the  Purity  on  the  Yield 146 

XIX.  Pounds  of  96  Test  Sugar  from   100  Pounds  of 

Molasses  Sugar 149 

XX.  Yield  of  First  Sugar  from  100  Pounds  of  Sucrose 

in  First  Massecuite 152 

XXI.  Relation  of  the  Polarization  to  the  Profits 153 

XXII.  Prices  Paid  for  One  Ton  of  Cane— Present  Method  165 

XXIII.  Profit  and  Loss  for  Cane  Grower 166 

XXIV.  Profit  and  Loss  in  Manufacture 167 

XXV.  Yield  of  Granulated  Sugar  per  Ton 169 

XXVI.  Unit  for  Determining  the  Yield 170 

XXVII.  Effect  of  "Unit"  14  on  Extraction  and  Fibre 171 

XXVIII.  Units  for  Purchasing  Cane 175 

XXIX.  Prices  Paid  for  Cane,  Unit  Method 176 

XXX.  Sucrose  Table — For  Buying  Cane 178 


YA  06900 


